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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| 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 |