Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta
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Title
Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta
Authors
Keywords
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Journal
Food & Function
Volume 8, Issue 2, Pages 860-871
Publisher
Royal Society of Chemistry (RSC)
Online
2017-01-04
DOI
10.1039/c6fo01808d
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