Individual contributions of Savinase and Lactobacillus plantarum to lentil functionalization during alkaline pH-controlled fermentation

Published 2018 View Full Article

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Title
Individual contributions of Savinase and Lactobacillus plantarum to lentil functionalization during alkaline pH-controlled fermentation
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 257, Issue -, Pages 341-349
Publisher
Elsevier BV
Online
2018-03-13
DOI
10.1016/j.foodchem.2018.03.044

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