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Nutritional and functional properties changes during facultative submerged fermentation of gadung (Dioscorea hispida Dennst) tuber flour using Lactobacillus plantarum
This work aims to examine the influence of flour concentrations (5%–25% w/v), inoculum loading (2.5%–15% v/v), and fermentation time (0–144 h) on the nutritional and functional properties of gadung (Dioscorea hispida Dennst) tuber flour. The flour was microbiologically treated through facultative su...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7090341/ https://www.ncbi.nlm.nih.gov/pubmed/32215335 http://dx.doi.org/10.1016/j.heliyon.2020.e03631 |