Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes
Nkhata, Smith G., Ayua, Emmanuel, Kamau, Elijah H., Shingiro, Jean-BoscoLanguage:
english
Journal:
Food Science & Nutrition
DOI:
10.1002/fsn3.846
Date:
October, 2018
File:
PDF, 589 KB
english, 2018