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‐Bosco·2018·Food Science & Nutrition

DOI 10.1002/fsn3.846

Cited by (874)

Items 701–800 of 874

СОВРЕМЕННЫЕ ТЕХНОЛОГИИ: ПРОБЛЕМЫ И ТЕНДЕНЦИИ РАЗВИТИЯ
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