2020•LWTRequires access

Effect of tempe fermentation by three different strains of Rhizopus oligosporus on nutritional characteristics of faba beans

Katarzyna Polanowska, Anna Grygier, Maciej Kuligowski, Magdalena Rudzińska, J. Nowak

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Key concepts: Rhizopus oligosporus, Tempe, Fermentation, Food science, Stigmasterol, Chemistry, Polyphenol, Rhizopus

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Effect of tempe fermentation by three different strains of Rhizopus oligosporus on nutritional characteristics of faba beans — Research Paper | ScholarLens