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Journal: Foods, 2019
Volume: 8
Number: 431
431
Article: Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads
Authors: by Nesli Sozer, Leena Melama, Selim Silbir, Carlo G. Rizzello, Laura Flander and Kaisa Poutanen
Link: https://www.mdpi.com/2304-8158/8/10/431

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