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...

by Nesli Sozer, Leena Melama, Selim Silbir, Carlo G. Rizzello, Laura Flander, Kaisa Poutanen
Published 2019-09-01