sourdough fermentation

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Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours.
De Pasquale, Ilaria;Pontonio, Erica;Gobbetti, Marco;Rizzello, Carlo Giuseppe;
2019 International journal of food microbiology DOI: S0168-1605(19)30357-... 259 views

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International journal of food microbiology
ISSN: 0168-1605 973 views

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lactic acid bacteria legumes nutritional profile wheat-alternatives