Figure 9. Protein content after fermentation by of yeast and bacteria for 84 h

From

Protein Enhancement in Low-grade Maize by Fermentation with Yeast and Bacteria

Rattanaporn Thakaew, Suraphon Jaiwongsa, Chayakorn Pumas, Suparin Chaiklangmuang

Journal of Food and Nutrition Research. 2024, 12(5), 246-254 doi:10.12691/jfnr-12-5-3