Development of Fermented Sweet Potato Flour (Ipomoea batatas L.) Supplemented with Mackerel (Scomber scombrus) Meal-Based Biscuits

The fermentation of sweet potato (Ipomoea batatas L.) with a strain of Lactobacillus plantarum leads to an increase in its exopolysaccharides (EPS) content which is useful for enhancing the functional properties of flour. The objective of this study was to develop healthy and nutritious meal-based b...

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Detalles Bibliográficos
Autores principales: Mouafo, Hippolyte Tene, Yadang, Germaine, Sibozo, Gabrielle Ofakem, Dibacto, Ruth Edwige Kemadjou, Kenfack, Laurette Blandine Mezajoug
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9635964/
https://www.ncbi.nlm.nih.gov/pubmed/36337165
http://dx.doi.org/10.1155/2022/8033978

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9635964/
https://www.ncbi.nlm.nih.gov/pubmed/36337165
http://dx.doi.org/10.1155/2022/8033978

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