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Natural fermentation of lentils. Functional properties and potential in breadmaking of fermented lentil flour
ArticleAbstract: The effects of fermentation on functional properties of lentil flour and rheological properties of dPalabras claves:Autores:Fornal J., Juana Frias, Sadowska J., Vidal‐Valverde C.Fuentes:scopusLentil Starch Content and its Microscopical Structure as Influenced by Natural Fermentation
ArticleAbstract: Lentil seeds (Lens culinaris var. vulgaris, cultivar Magda-20) were allowed to ferment naturally atPalabras claves:Autores:Fornal J., Juana Frias, Sadowska J., Sotomayor C., Urbano G., Vidal‐Valverde C.Fuentes:scopus