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leena melasma
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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.
Foods. 2019 Sep 21;8(10):431. doi: 10.3390/foods8100431.
Foods. 2019.
PMID: 31546650
Free PMC article.
Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties.
Coda R, Melama L, Rizzello CG, Curiel JA, Sibakov J, Holopainen U, Pulkkinen M, Sozer N.
Coda R, et al. Among authors: melama l.
Int J Food Microbiol. 2015 Jan 16;193:34-42. doi: 10.1016/j.ijfoodmicro.2014.10.012. Epub 2014 Oct 12.
Int J Food Microbiol. 2015.
PMID: 25462921
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