Nutritional Composition of (Australian Sweet Lupin) Natto and Tempeh: Effect of Source and Fermentation Time
| dc.contributor.author | Wickramasinghe, Niranjani Priyadarshani | |
| dc.contributor.supervisor | Assoc. Prof. Mario Soares | en_US |
| dc.date.accessioned | 2018-05-21T01:03:30Z | |
| dc.date.available | 2018-05-21T01:03:30Z | |
| dc.date.issued | 2017 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.11937/68287 | |
| dc.description.abstract |
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. | en_US |
| dc.publisher | Curtin University | en_US |
| dc.title | Nutritional Composition of (Australian Sweet Lupin) Natto and Tempeh: Effect of Source and Fermentation Time | en_US |
| dc.type | Thesis | en_US |
| dcterms.educationLevel | PhD | en_US |
| curtin.department | Public Health | en_US |
| curtin.accessStatus | Open access | en_US |
| curtin.faculty | Health Sciences | en_US |