Amino acids profile and antioxidant activity of different Lupinus angustifolius seeds after solid state and submerged fermentations
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-016-2384-8.pdf
Reference35 articles.
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3. Bähr M, Fechner A, Kiehntopf M, Jahreis G (2015) Consuming a mixed diet enriched with lupin protein beneficially affects plasma lipids in hypercholesterolemic subjects: a randomized controlled trial. Clin Nutr 34:7–14
4. Bartkiene E, Juodeikiene G, Vidmantiene D, Viskelis P, Urbonaviciene D (2011) Nutritional and quality aspects of wheat sourdough bread using L. luteus and L. angustifolius flours fermented by Pedioccocus acidilactici. Int J Food Sci Technol 46:1724–1733
5. Bartkiene E, Juodeikiene G, Vidmantiene D, Zdunczyk Z, Zdunczyk P, Juśkiewicz J, Cizeikiene D, Matusevicius P (2013a) Influence of diets to Wistar rats supplemented with soya, flaxseed and lupine products treated by lactofermentation to improve their gut health. Int J Food Sci Nutr 64:730–739
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