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

出版年份 2016 全文链接

标题

作者

关键词

Legumes flour, Lyophilised yoghurt cultures, <em class=EmphasisTypeItalic >In vitro</em> protein digestibility, Trypsin inhibitors, Water absorption capacity, Oil absorption capacity

出版物

PLANT FOODS FOR HUMAN NUTRITION

Volume 71, Issue 1, Pages 90-95

出版商

Springer Nature

发表日期

2016-02-15

DOI

10.1007/s11130-016-0532-y

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