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Nutritional Properties and Antinutritional Factors of Corn Paste (Kutukutu) Fermented by Different Strains of Lactic Acid Bacteria
The aim of this study is to reduce antinutritional factors and to improve the nutritional properties of Kutukutu during fermentation with Lactic Acid Bacteria (LAB). For that, Kutukutu (700 g) was prepared in the laboratory and inoculated with pure cultures of LAB (10(9) CFU/mL). Then, preparation w...
Autores principales: | Roger, Tchikoua, Ngouné Léopold, Tatsadjieu, Carl Moses Funtong, Mbofung |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Hindawi Publishing Corporation
2015
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745526/ https://www.ncbi.nlm.nih.gov/pubmed/26904660 http://dx.doi.org/10.1155/2015/502910 |
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