The effect of fermentation on carbohydrate and fatty acid composition of African oil bean seed (Pentaclethra macrophylla)
- 1 January 1986
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 19 (2) , 105-116
- https://doi.org/10.1016/0308-8146(86)90104-4
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Effects of Heat and Natural Fermentation on Amino Acids, Flatus Producing Compounds, Lipid Oxidation and Trypsin Inhibitor in Blends of Soybean and CornmealJournal of Food Science, 1984
- Carbohydrate changes in fermenting locust bean (Parkia filicoidea) duringiru preparationPlant Foods for Human Nutrition, 1983
- Composition and Food Potential of African Oil Bean (Pentaclethra macrophylla) and Velvet Bean (Mucuna uriens)Journal of Food Science, 1982
- MEASUREMENT OF HYDROGEN PRODUCTION IN THE RAT AS AN INDICATOR OF FLATULENCE ACTIVITYJournal of Food Science, 1980
- NUTRITIVE QUALITY OF FERMENTED COWPEAS (VIGNA SINENSIS) AND CHICKPEAS (CICER ARIETINUM)Journal of Food Science, 1979
- Studies on the Nutritional Value of TempehJournal of Food Science, 1967