Nutritional improvement of cereals by fermentation.

@article{Chavan1989NutritionalIO,
  title={Nutritional improvement of cereals by fermentation.},
  author={Jayshree Chavan and Shivajirao S. Kadam},
  journal={Critical reviews in food science and nutrition},
  year={1989},
  volume={28 5},
  pages={349-400}
}
Cereal grains form a major source of dietary nutrients for all people, particularly those in the developing countries. However, compared with animal foods, nutritional quality of cereal grains is inferior due to lower protein content, deficiency of certain essential amino acids, lower protein and starch availabilities, and the presence of some… CONTINUE READING