Characterization of composition, antioxidant potential and microbial organisms upon submerged Cicer arietinum fermentation

Faculty Agriculture Year: 2016
Type of Publication: ZU Hosted Pages:
Authors:
Khaled Mohamed Mohamed Wahdan
Journal: Journal of Food Measurement and Characterization Journal of Food Measurement and Characterization Volume:
Keywords : Characterization , composition, antioxidant potential , microbial organisms    
Abstract:
The aim of this work was to investigate the composition, antioxidant potential and microbial content of chickpea (Cicer arietinum) steep liquor (CSL) during a submerged fermentation. Chickpea seeds (250 g) were soaked in boiled distille
    
     
 
       

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