Enhancement of Nutritional Value of Cereals with λ-Linolenic Acid by Fungal Solid-State Fermentations
The capability of lower filamentous fungi to utilize and to enrich cereals with -linolenic acid (GLA) by solid state fermentation was investigated. Thamnidium elegans was selected as a production strain and a variety of cereal materials were tested with the emphasis on achieving cereal-based bioprod...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb
2006-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/161717 |