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Effects of phytase-supplemented fermentation and household processing on the nutritional quality of Lathyrus sativus L. seeds.
Buta, Meseret Bekele; Posten, Clemens; Emire, Shimelis Admassu; Meinhardt, Ann-Katrin; Müller, Alexandra; Greiner, Ralf.
Afiliação
  • Buta MB; School of Chemical and Bioengineering, Department of Food Engineering, Addis Ababa Institute of Technology, P.O.B: 1176, Addis Ababa, Ethiopia.
  • Posten C; Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Str. 9, 76131, Karlsruhe, Germany.
  • Emire SA; Institute of Process Engineering in Life Sciences III Bioprocess Engineering, Karlsruhe Institute of Technology (KIT), Fritz-Haber-Weg 2, 76131 Karlsruhe, Germany.
  • Meinhardt AK; College of Biological and Chemical Engineering, Department of Food Process Engineering, Addis Ababa Science and Technology University, P.O.B: 16417, Addis Ababa, Ethiopia.
  • Müller A; Institute of Process Engineering in Life Sciences III Bioprocess Engineering, Karlsruhe Institute of Technology (KIT), Fritz-Haber-Weg 2, 76131 Karlsruhe, Germany.
  • Greiner R; School of Chemical and Bioengineering, Department of Food Engineering, Addis Ababa Institute of Technology, P.O.B: 1176, Addis Ababa, Ethiopia.
Heliyon ; 6(11): e05484, 2020 Nov.
Article em En | MEDLINE | ID: mdl-33241152
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Heliyon Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Etiópia
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Heliyon Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Etiópia