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: November 2021Source: Bioactive Carbohydrates and Dietary Fibre, Volume 26Author(s): Tainara Leal de Sousa, Kelly Aparecida de Sousa, Daiane Costa dos Santos, Adrielle Borges de Almeida, Thaísa Alves Matos de Rezende, Railany Vieira Santana, Osvaldo Resende, Mariana Buranelo Egea
Source: Bioactive Carbohydrates and Dietary Fibre - Category: Food Science Source Type: research