Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads
Sozer, Nesli, Melama, Leena, Silbir, Selim, Rizzello, Carlo G., Flander, Laura, Poutanen, KaisaТом:
8
Мова:
english
Журнал:
Foods
DOI:
10.3390/foods8100431
Date:
September, 2019
Файл:
PDF, 2.30 MB
english, 2019
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