The Potential Use of Fermented Chickpea and Faba Bean Flour as Food Ingredients

Published 2016 View Full Article

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Title
The Potential Use of Fermented Chickpea and Faba Bean Flour as Food Ingredients
Authors
Keywords
Legumes flour, Lyophilised yoghurt cultures, <em class=EmphasisTypeItalic >In vitro</em> protein digestibility, Trypsin inhibitors, Water absorption capacity, Oil absorption capacity
Journal
PLANT FOODS FOR HUMAN NUTRITION
Volume 71, Issue 1, Pages 90-95
Publisher
Springer Nature
Online
2016-02-15
DOI
10.1007/s11130-016-0532-y
References
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