Effects of Fermentation on the Bioactive, Functional, and Technological Characteristics of Babassu and Brazil Nut Flours.

J Food Sci · 2025 · PMC12424274 · PMID 40932150

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a decreasing trendno p-value reported

However, for the two substrates, a decreasing trend in both WHC and OHC was observed during the initial stages of fermentation, followed by a subsequent increase, returning to levels equivalent to the non‐fermented flours after 12 h.

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