Gautheron, O.; Nyhan, L.; Torreiro, M.G.; Tlais, A.Z.A.; Cappello, C.; Gobbetti, M.; Hammer, A.K.; Zannini, E.; Arendt, E.K.; Sahin, A.W.
Exploring the Impact of Solid-State Fermentation on Fava Bean Flour: A Comparative Study of Aspergillus oryzae and Rhizopus oligosporus. Foods 2024, 13, 2922.
https://doi.org/10.3390/foods13182922
AMA Style
Gautheron O, Nyhan L, Torreiro MG, Tlais AZA, Cappello C, Gobbetti M, Hammer AK, Zannini E, Arendt EK, Sahin AW.
Exploring the Impact of Solid-State Fermentation on Fava Bean Flour: A Comparative Study of Aspergillus oryzae and Rhizopus oligosporus. Foods. 2024; 13(18):2922.
https://doi.org/10.3390/foods13182922
Chicago/Turabian Style
Gautheron, Ophélie, Laura Nyhan, Maria Garcia Torreiro, Ali Zein Alabiden Tlais, Claudia Cappello, Marco Gobbetti, Andreas Klaus Hammer, Emanuele Zannini, Elke K. Arendt, and Aylin W. Sahin.
2024. "Exploring the Impact of Solid-State Fermentation on Fava Bean Flour: A Comparative Study of Aspergillus oryzae and Rhizopus oligosporus" Foods 13, no. 18: 2922.
https://doi.org/10.3390/foods13182922
APA Style
Gautheron, O., Nyhan, L., Torreiro, M. G., Tlais, A. Z. A., Cappello, C., Gobbetti, M., Hammer, A. K., Zannini, E., Arendt, E. K., & Sahin, A. W.
(2024). Exploring the Impact of Solid-State Fermentation on Fava Bean Flour: A Comparative Study of Aspergillus oryzae and Rhizopus oligosporus. Foods, 13(18), 2922.
https://doi.org/10.3390/foods13182922
