Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation

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Title
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation
Authors
Keywords
Legumes, Sourdough, Lactic acid bacteria
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 196, Issue -, Pages 51-61
Publisher
Elsevier BV
Online
2014-12-05
DOI
10.1016/j.ijfoodmicro.2014.11.032

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