Gelatinization and fermentation synergy: investigating the protein digestibility, mineral bioaccessibility and microstructural transformations of black mash beans through Saccharomyces cerevisiae and Lactobacillus spp

Syed Arsalan Alia Department of Food Science and Technology, University of Karachi, Karachi, Pakistan;b Department of Human Nutrition and Dietetics, Iqra University, Karachi, PakistanCorrespondence[email protected]
View further author information

Syed Muhammad Ghufran Saeeda Department of Food Science and Technology, University of Karachi, Karachi, PakistanView further author information

Muhammad Sohailc Department of Microbiology, University of Karachi, Karachi, PakistanView further author information

Abdulhakeem Alzahranid Food Science and Nutrition, College of Food and Agriculture Science, King Saud University, Riyadh, Saudi ArabiaView further author information

Hany Mohamed Yehiad Food Science and Nutrition, College of Food and Agriculture Science, King Saud University, Riyadh, Saudi Arabia;e Department of Food Science and Nutrition, Faculty of Home Economics, Helwan University, Helwan, EgyptView further author information

Gelatinization and fermentation synergy: investigating the protein digestibility, mineral bioaccessibility and microstructural transformations of black mash beans through Saccharomyces cerevisiae and Lactobacillus spp

Information for

Open access

Opportunities

Help and information

Your download is now in progress and you may close this window

Login or register to access this feature

Gelatinization and fermentation synergy: investigating the protein digestibility, mineral bioaccessibility and microstructural transformations of black mash beans through Saccharomyces cerevisiae and Lactobacillus spp

Reprints and Permissions

Related research

To cite this article:

Download citation

Information for

Open access

Opportunities

Help and information

Keep up to date