Open AccessPROTEIN QUALITY IMPROVEMENT AND ANTI-NUTRITIONAL FACTORS REDUCTION IN SOYBEAN MEAL BY Bacillus velezensis K1
Author(s) -
NALINEE HOMSUWAN,
Suwattana Pruksasri,
Budsaraporn Ngampanya
Publication year - 2022
Publication title -
journal of sustainability science and management/journal of sustainability science and management
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.175
H-Index - 14
eISSN - 2672-7226
pISSN - 1823-8556
DOI - 10.46754/jssm.2022.07.007
Subject(s) - raffinose , stachyose , food science , soybean meal , fermentation , hydrolysis , chemistry , ingredient , meal , solid state fermentation , biochemistry , sucrose , raw material , organic chemistry