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Protein Enhancement in Low-grade Maize by Fermentation with Yeast and Bacteria

by Rattanaporn Thakaew, Suraphon Jaiwongsa, Chayakorn Pumas and Suparin Chaiklangmuang

Journal of Food and Nutrition Research. 2024, 12(5), 246-254. DOI: 10.12691/jfnr-12-5-3
Pub. Date: May 05, 2024Views: 5216 Downloads: 5969Like: 0

bacteria fermentation maize single cell protein yeast

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