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Keywords: Rhizopus
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Journal Articles
Development of food products with addition of rapeseed presscake fermented by Rhizopus: Sensory properties and consumer acceptance
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Journal:
British Food Journal
British Food Journal (2019) 121 (10): 2351–2364.
Published: 24 July 2019
... The fermentation of the rapeseed presscake by using the tempeh mould, Rhizopus oligosporus, had little if any effect on the bitterness of the presscake, and the bitter taste and aftertaste of the fermented presscake limited its use in food products. However, promising results were obtained when the breads...
