Bioingredient produced with fermentation of corn bran and "Cerrado" cashew byproduct using Rhizopus oligosporus and forced-air oven drying: mathematical modeling and evaluation of quality parameters

Publication date: Available online 26 February 2021Source: Bioactive Carbohydrates and Dietary FibreAuthor(s): Tainara Leal Sousa, Kelly Aparecida Sousa, Daiane Costa dos Santos, Adrielle Borges Almeida, Thaísa Alves Matos Resende, Railany Vieira Santana, Osvaldo Resende, Mariana Buranelo Egea
Source: Bioactive Carbohydrates and Dietary Fibre - Category: Food Science Source Type: research