Natural fermentation of lentils - Influence of time, concentration and temperature on protein content, trypsin inhibitor activity and phenolic compound content

Article

Abstract: Lentil (Lens culinaris var. vulgaris) flour was naturally fermented for 4 days at different temperat

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Autores:

Estrella I., Juana Frias, Tabera J., Vidal‐Valverde C., Villa R.

Fuentes:

scopus