Fermented pigeon pea (Cajanus cajan) ingbkp_redients in pasta products

Article

Abstract: Pigeon pea (Cajanus cajan var. aroíto) seeds were fermented in order to remove antinutritional facto

Palabras claves:

Fermentation, Nutritional value, Pasta ingbkp_redients, Pigeon pea

Autores:

Granito M., Juana Frias, Torres A., Vidal‐Valverde C.

Fuentes:

scopus