Effect of solid-state fermentation on kidney bean flour: Functional properties, mineral bioavailability, and product formulation
This research investigated the effects of solid-state fermentation with Aspergillus awamori (MTCC 548) on the mineral bioavailability, structural characteristics, and functional attributes of kidney bean flour across different fermentation durations (24–96 h). Notable improvements were observed duri...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-04-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525001865 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|