Effect of Inoculated Lactic Acid Fermentation on Antinutritional and Antiradical Properties of Grass Pea (Lathyrus sativus ‘Krab’) Flour

Authors

Keywords

Journal

Volume 61, Issue 4, Pages -

Publisher

Walter de Gruyter GmbH

Online

2011-10-22

DOI

10.2478/v10222-011-0027-3

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