B-vitamin content of natural lactic acid fermented cornmeal

A study examined the effect various time durations of natural lactic acid fermentation of cornmeal on its content of 9 B-vitamins. The 9 vitamins observed were vitamin B12, riboflavin, folacin, pantothenic acid, pyridoxine, thiamin, choline, niacin, and biotin. All samples revealed significant incre...

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Veröffentlicht in:	Journal of food science 1984-01, Vol.49 (2), p.373-375
Hauptverfasser:	MURDOCK, F. A., FIELDS, M. L.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cereal and baking product industries corn fermentation Food industries Fundamental and applied biological sciences. Psychology lactic acid bacteria levels meals vitamins
Online-Zugang:	Volltext
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