Nutritional Composition of (Australian Sweet Lupin) Natto and Tempeh: Effect of Source and Fermentation Time
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This PhD thesis describes the generation of lupin tempeh and natto from two sources of lupin; whole seed and dehulled seed. In this thesis I discuss the changes that occur in nutritional composition and functional attributes of lupin tempeh and natto as a function of fermentation time. I also present data of the in vitro bio- availability of nutrients from these sources.
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