Effect of natural fermentation on carbohydrates, riboflavin and trypsin inhibitor activity of lentils

Article

Abstract: Lentils were subjected to natural fermentation for 4 days at 30°C. The pH value fell to 3.8 during t

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Autores:

Bacon J., Juana Frias, Prodanov M., Ruiz R., Tabera J., Vidal‐Valverde C.

Fuentes:

scopus