Two-step fermentation technique using Saccharomyces cerevisiae and Lactobacillus bulgaricus to enhance the nutritional value of malted and unmalted maize (Zea mays L.) meal.

Two-step fermentation technique using Saccharomyces cerevisiae and Lactobacillus bulgaricus to enhance the nutritional value of malted and unmalted maize (Zea mays L.) meal. · Peerford

Autores