Preparation of fermented soybean meals for removal of oligosaccharides and allergenic proteins by using two stage solid state fermentation
碩士 === 國立中興大學 === 食品暨應用生物科技學系 === 94 === Abstract Soybean meals have been used extensively as one of major plant protein sources from plant origins in animal feedstuffs because of their high protein content (around 44%). However, anti-nutritional factors that commonly exist in these soybean meals ha...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2006
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| Online Access: | http://ndltd.ncl.edu.tw/handle/02247180245785733079 |