Lentil Starch Content and its Microscopical Structure as Influenced by Natural Fermentation

Article

Abstract: Lentil seeds (Lens culinaris var. vulgaris, cultivar Magda-20) were allowed to ferment naturally at

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Autores:

Fornal J., Juana Frias, Sadowska J., Sotomayor C., Urbano G., Vidal‐Valverde C.

Fuentes:

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