Isolation and evaluation of proteins from fermented Lupinus angustifolius flour for food applications
Fermentation parameters for lupin (Lupinus angustifolius) flour, cv. Kalya, and commercially available flour were determined using the food grade mould, Rhizopus oligosporus. Under optimum fermentation conditions: 56 h incubation time at 28°C, with 50% deionised water and 4 g/kg R. oligosporus level...
| Main Authors: | , , |
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| Format: | Journal Article |
| Published: |
2011
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| Online Access: | http://hdl.handle.net/20.500.11937/33974 |