Natural fermentation of lentils: Influence of time, concentration and temperature on the kinetics of hydrolysis of inositol phosphates

Article

Abstract: Lentil (Lens culinaris var vulgaris) flour was naturally fermented for 96 h at various conditions of

Palabras claves:

Inositol phosphates, lentil, Natural fermentation, Phytate, Phytic acid

Autores:

Honke J., Juana Frias, Kozłowska H., Sadowska J., Vidai-Valverde C.

Fuentes:

scopus