Fermented Hass avocado kernel: Nutritional properties and use in the manufacture of biscuits

In this study, the use of fermented Hass avocado kernel (FHK) with Lactobacillus plantarum to produce functional biscuits was examined. The chemical composition and antinutrient factors were evaluated for raw and fermented Hass avocado kernels. Fatty acids were separated by gas liquid chromatography...

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Detalles Bibliográficos
Autores principales: Rozan, Mahmoud, Alamri, Eman, Bayomy, Hala
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9065908/
https://www.ncbi.nlm.nih.gov/pubmed/35521360
http://dx.doi.org/10.1016/j.sjbs.2022.103295

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9065908/
https://www.ncbi.nlm.nih.gov/pubmed/35521360
http://dx.doi.org/10.1016/j.sjbs.2022.103295

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