Solid-state fermentation of canola meal with Aspergillus sojae, Aspergillus ficuum and their co-cultures: Effects on physicochemical, microbiological and functional properties
Solid-state fermentation of canola meal with Aspergillus sojae, Aspergillus ficuum and their co-cultures: Effects on physicochemical, microbiological and functional properties
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Keywords
Canola meal, Proximate composition, Aspergillus, fungi, Functional properties, Solid-state fermentation, Protein molecular distribution
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