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Variations in the Functional Properties of Soybean Flour Fermented with Lactic Acid Bacteria (LAB)-Consortium

机译：用乳酸菌发酵的大豆面粉功能特性的变化（实验室） - Consortium

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Ogodo AC; Ugbogu OC; Onyeagba RA;
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1. In-vitro starch and protein digestibility and proximate composition of soybean flour fermented with lactic acid bacteria (LAB) consortia [J] . Alloysius Chibuike Ogodo, Ositadinma Chinyere Ugbogu, Reginald Azu Onyeagba, Agriculture and Natural Resources . 2018,第5期

机译：乳酸菌联盟（LAB）发酵大豆粉的体外淀粉和蛋白质消化率及附近成分
2. Selection and Evaluation of Probiotic and Functional Characteristics of Autochthonous Lactic Acid Bacteria Isolated from Fermented Wheat Flour Dough Babroo [J] . Sharma Kavita, Attri Sampan, Goel Gunjan Probiotics and Antimicrobial Proteins . 2019,第3期

机译：从发酵小麦面粉Babroo中分离的自身加重乳酸菌的益生菌和功能特征的选择与评价
3. Functional Characterization of Potential Probiotic Lactic Acid Bacteria Isolated from Kalarei and Development of Probiotic Fermented Oat Flour [J] . Gupta Mahak, Bajaj Bijender Kumar Probiotics and Antimicrobial Proteins . 2018,第4期

机译：从kalarei分离的潜在益生菌乳酸菌的功能表征和益生菌发酵燕麦粉的发育
4. Evaluation of the Functional Properties of Pork Meat Fermented with Psychrotrophic Lactic Acid Bacteria [C] . Hayashi T., Washio S., Arakawa M., ICoMST 2011;International conference of meat science and technology . 2012

机译：精神营养乳酸菌发酵猪肉的功能特性评价
5. Biochemical Characterization of Fermented Cucumber Spoilage using Nontargeted, Comprehensive, Two-dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry: Anaerobic Lactic Acid Utilization by Lactic Acid Bacteria. [D] . Johanningsmeier, Suzanne Dunn. 2011

机译：使用非目标，全面的二维气相色谱-飞行时间质谱分析发酵黄瓜腐败的生化特性：乳酸菌对厌氧乳酸的利用。
6. Genetic Screening of Functional Properties of Lactic Acid Bacteria in a Fermented Pearl Millet Slurry and in the Metagenome of Fermented Starchy Foods [O] . Williams Turpin, Christèle Humblot, Jean-Pierre Guyot 2011

机译：发酵的珍珠粟浆液和发酵淀粉食品的基因组中乳酸菌功能特性的遗传筛选。
7. Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria [O] . Wronkowska Małgorzata, Jeliński Tomasz, Majkowska Anna, 2018

机译：选择性乳酸菌发酵面粉配制荞麦水饼干的物理性质

Variations in the Functional Properties of Soybean Flour Fermented with Lactic Acid Bacteria (LAB)-Consortium

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