Changes in the nutritional profile, anti-nutrients, microstructure, and in vitro digestibility of faba bean-oat tempeh during pre-treatment and fermentation
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We explored how fermentation can enhance the nutritional value of faba bean and oats from Sweden. The effects of pre-treatments (soaking with Lactiplantibacillus plantarum and boiling) and subsequent solid-state fermentation (SSF) with Rhizopus oryzae on the n... ...
