Bacillus and Rhizopus fermentations reduce the flatulence inducing properties of Vigna unguiculata measured in-vitro

Y.E.E. Madode, Z. Li, M.J.R. Nout, J.C.M. Wolkers-Rooijackers, A.R. Linnemann

Research output: Chapter in Book/Report/Conference proceedingAbstractAcademic

Original languageEnglish
Title of host publicationAbstract book of the FOOD Denmark PhD Congress 2011: How to obtain high quality healthy foods in different settings, Frederiksberg, Denmark, 22-23 November, 2011
Place of PublicationFrederiksberg, Denmark
PublisherFOOD Denmark Research School
Pages28
ISBN (Print)9788790438166
Publication statusPublished - 2011
EventFOOD Denmark PhD Congress 2011: How to obtain high quality healthy foods in different settings, Frederiksberg, Denmark -
Duration: 22 Nov 201123 Nov 2011

Conference

ConferenceFOOD Denmark PhD Congress 2011: How to obtain high quality healthy foods in different settings, Frederiksberg, Denmark
Period22/11/1123/11/11

Cite this

Madode, Y. E. E., Li, Z., Nout, M. J. R., Wolkers-Rooijackers, J. C. M., & Linnemann, A. R. (2011). Bacillus and Rhizopus fermentations reduce the flatulence inducing properties of Vigna unguiculata measured in-vitro. In Abstract book of the FOOD Denmark PhD Congress 2011: How to obtain high quality healthy foods in different settings, Frederiksberg, Denmark, 22-23 November, 2011 (pp. 28). FOOD Denmark Research School. https://edepot.wur.nl/252874