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Effect of natural fermentation on carbohydrates, riboflavin and trypsin inhibitor activity of lentils
ArticleAbstract: Lentils were subjected to natural fermentation for 4 days at 30°C. The pH value fell to 3.8 during tPalabras claves:Autores:Bacon J., Juana Frias, Prodanov M., Ruiz R., Tabera J., Vidal‐Valverde C.Fuentes:scopusNatural fermentation of lentils - Influence of time, concentration and temperature on protein content, trypsin inhibitor activity and phenolic compound content
ArticleAbstract: Lentil (Lens culinaris var. vulgaris) flour was naturally fermented for 4 days at different temperatPalabras claves:Autores:Estrella I., Juana Frias, Tabera J., Vidal‐Valverde C., Villa R.Fuentes:scopus