Designing, Developing and Optimizing a Two-Stage Solid State Fermentation Process through valorization of Cereal Milling and Legume By-Products and Waste Streams for the Production of Novel Functional Protein Rich Type-Miso Nutri-Powder, Using Aspergillus Oryzae

Antonios E Koutelidakis, Christina Dimou, Nidopoulou Konstantina and Charalampia M Dimou
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Charalampia M Dimou: Department of Food Science and Nutrition, Unit of Nutrition, University of the Aegean, School of the Environment, Greece

Biomedical Journal of Scientific & Technical Research, 2022, vol. 44, issue 4, 35763-35771

Abstract: Cereal milling by-products such as wheat, corn and mavragani mixed either with chickpea or peas from third sorting...

Keywords: Medical Microbiology; Physical Medicine and Rehabilitation; Preventive Medicine; Regenerative Medicine; Journals on Psychology; Immunological Diseases; clinical pathology; Infectious Diseases Addiction Science; Bio-psychological Medicine; Journals on Vaccination (search for similar items in EconPapers)
Date: 2022
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Persistent link: https://EconPapers.repec.org/RePEc:abf:journl:v:44:y:2022:i:4:p:35763-35771

DOI: 10.26717/BJSTR.2022.44.007093

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