Enhancement of nutritional quality of chickpea flour by solid-state fermentation for improvement of in vitro antioxidant activity and protein digestibility
Siyi Zhou, Yanan Wang, Qingqing Hu, Jianghua Li, Jian Chen, Xiao Liu
Topics & Concepts
Food scienceProtein digestibilityFermentationAntioxidantIn vitroSolid-state fermentationChemistryBiotechnologyAntioxidant capacityBiochemistryBiologyProteins in Food SystemsFood composition and propertiesPhytase and its Applications