Open AccessEffect of Rhizopus oryzae fermentation on proximate composition, anti-nutrient contents, and functional properties of banana peel flour
Author(s) -
Andhika Sukma,
Hasrul Anwar,
A. Ikhsanudin
Publication year - 2022
Publication title -
international food research journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.303
H-Index - 50
ISSN - 2231-7546
DOI - 10.47836/ifrj.29.5.21
Subject(s) - rhizopus oryzae , food science , chemistry , solid state fermentation , fermentation , absorption of water , proximate , aspergillus oryzae , nutrient , composition (language) , sugar , hydrogen cyanide , botany , biology , biochemistry , organic chemistry , linguistics , philosophy