Molecular identification and technological characterization of lactic acid bacteria isolated from fermented kidney beans flours ( Phaseolus vulgaris L. and P. coccineus ) in northwestern Argentina

Published 2017 View Full Article

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Title
Molecular identification and technological characterization of lactic acid bacteria isolated from fermented kidney beans flours ( Phaseolus vulgaris L. and P. coccineus ) in northwestern Argentina
Authors
Keywords
Legumes, Sourdough, Lactic acid bacteria, Functional food
Journal
FOOD RESEARCH INTERNATIONAL
Volume 102, Issue -, Pages 605-615
Publisher
Elsevier BV
Online
2017-09-21
DOI
10.1016/j.foodres.2017.09.042

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