Nutritional and Functional Properties of Fermented Mixed Grains by Solid-State Fermentation with Bacillus amyloliquefaciens 245

Fermented foods have several advantages, including increased nutritional value, improved bioavailability, and functional health properties. We examined that these outcomes were also observed in fermented mixed grains (FMG) containing wheat germ, wheat bran, oats, brown rice, barley, quinoa, and lent...

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Detalles Bibliográficos
Autores principales: Heo, Su Jin, Kim, Ah-Jin, Park, Min-Ju, Kang, Kimoon, Soung, Do Yu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7699218/
https://www.ncbi.nlm.nih.gov/pubmed/33228003
http://dx.doi.org/10.3390/foods9111693

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7699218/
https://www.ncbi.nlm.nih.gov/pubmed/33228003
http://dx.doi.org/10.3390/foods9111693

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