doi.org/10.1016/j.foodchem.2020.126238

Effect of solid-state fermentation on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour

..., Yasmina Sultanbawa
34
Food Chemistry9.80
Volume: 315, Pages: 126238 - 126238
Published: Jan 21, 2020
Paper Fields
Paper Details
Title
Effect of solid-state fermentation on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour
DOI
doi.org/10.1016/j.foodchem.2020.126238
Published Date
Jan 21, 2020
Journal
Food Chemistry
Volume
315
Pages
126238 - 126238
© 2025 Pluto Labs All rights reserved.