Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads
Nesli Sözer*, Leena Melama, Selim Silbir, C.G. Rizzello, Laura Flander, Kaisa Poutanen
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