Items where Author is "Fernando, W. Chrishanthi"

Article

Olukomaiya, O. O., Adiamo, O. Q., Fernando, W. C., Mereddy, R., Li, X. and Sultanbawa, Y. (2020) Effect of solid-state fermentation on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour. Food Chemistry, 315 . p. 126238. https://doi.org/10.1016/j.foodchem.2020.126238

Olukomaiya, O. O., Fernando, W. C., Mereddy, R., Li, X. and Sultanbawa, Y. (2020) Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade Aspergillus Fungi. Fermentation, 6 (2). p. 44. https://doi.org/10.3390/fermentation6020044

Olukomaiya, O. O., Fernando, W. C., Mereddy, R., Li, X. and Sultanbawa, Y. (2020) Solid-state fermentation of canola meal with Aspergillus sojae, Aspergillus ficuum and their co-cultures: Effects on physicochemical, microbiological and functional properties. LWT, 127 . p. 109362. https://doi.org/10.1016/j.lwt.2020.109362