Enhancement of selected essential amino acids via soy pulp solid state fermentation
This research evaluates the enhancement of essential amino acids namely tryptophan, lysine, methionine, valine and isoleucine from soy pulp by using solid state fermentation. The essential amino acids were selected based on their importance and functions in fish nutrition. In this study, eight bacte...
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| Main Author: | |
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| Format: | UMK Etheses |
| Language: | English |
| Published: |
2019
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| Subjects: | |
| Online Access: | http://discol.umk.edu.my/id/eprint/10173/1/Siti%20Zaharah%20Imran.pdf http://discol.umk.edu.my/id/eprint/10173/ |
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| Institution: | Universiti Malaysia Kelantan |
| Language: | English |