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Fermentation with one step single and sequential cultures of yeast and lactobacilli: Effect on antinutrients and digestibilities (in vitro) of starch and protein in an indigenously developed food mixture

NutritionProbioticSequential CulturesFood FermentationIn Vitro FermentationMedicineBiotechnologyFood MicrobiologyFood MixtureMicrobiologyMicrobiomeMetabolismPublic Health