Literature DB >> 571903

The nutritive value of dehulled soybeans fermented with Aspergillus oryzae or Rhizopus oligosporus as evaluated by rats.

R G Zamora, T L Veum.   

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Year:  1979        PMID： 571903     DOI： 10.1093/jn/109.7.1333

Source DB:  PubMed          Journal:  J Nutr        ISSN： 0022-3166            Impact factor:   4.798


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  4 in total

1.  A preliminary study on the use of tempe-based formula as a weaning diet in Nigeria.

Authors:  Oluwatooyin F Osundahunsi; Ogugua C Aworh
Journal:  Plant Foods Hum Nutr       Date:  2002       Impact factor: 3.921

2.  Effect of germination and fermentation on the nutritional quality of bambara nut (Voandzeia subterranea L. Thouars) and its product (milk).

Authors:  I C Obizoba; H I Egbuna
Journal:  Plant Foods Hum Nutr       Date:  1992-01       Impact factor: 3.921

3.  Biological utilisation of pearl millet flour fermented with yeasts and lactobacilli.

Authors:  N Khetarpaul; B M Chauhan
Journal:  Plant Foods Hum Nutr       Date:  1991-10       Impact factor: 3.921

4.  Partial or complete replacement of fishmeal with fermented soybean meal on growth performance, fecal composition, and meat quality in broilers.

Authors:  Kumudu Thakshila Premathilaka; Shan Randima Nawarathne; Maleeka Nadeemale Nambapana; Shemil Priyan Macelline; Samiru Sudharaka Wickramasuriya; Li Ang; Dinesh Darshaka Jayasena; Jung Min Heo
Journal:  J Anim Sci Technol       Date:  2020-11-30
  4 in total

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