Open AccessLactobacillus acidophilus and Lactobacillus cereus-containing products do reduce soybean antinutritional factors
Author(s) -
Molatelo Junior Madibana,
Chris Henri Fouché,
J.J. Davids,
S.T. Mthembu,
M.H. Motubatse,
Z. Poni,
E.A. Thomas,
O. Nyengule,
R.L. Nemakhavhani
Publication year - 2022
Publication title -
agricultural science and technology
Language(s) - English
Resource type - Journals
eISSN - 1314-412X
pISSN - 1313-8820
DOI - 10.15547/ast.2022.03.034
Subject(s) - food science , fermentation , soybean meal , dry matter , soybean oil , chemistry , fish meal , biology , agronomy , fish <actinopterygii> , raw material , organic chemistry , fishery