OPTIMIZED LACTOBACILLUS PLANTARUM LP6 SOLID-STATE FERMENTATION AND PROTEOLYTIC HYDROLYSIS IMPROVE SOME NUTRITIONAL ATTRIBUTES OF SOYBEAN PROTEIN MEAL

Published 2011 View Full Article

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Title
OPTIMIZED LACTOBACILLUS PLANTARUM LP6 SOLID-STATE FERMENTATION AND PROTEOLYTIC HYDROLYSIS IMPROVE SOME NUTRITIONAL ATTRIBUTES OF SOYBEAN PROTEIN MEAL
Authors
Keywords
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Journal
JOURNAL OF FOOD BIOCHEMISTRY
Volume 35, Issue 6, Pages 1686-1694
Publisher
Wiley
Online
2011-10-27
DOI
10.1111/j.1745-4514.2010.00493.x
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