The Potential Use of Fermented Chickpea and Faba Bean Flour as Food Ingredients
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/content/pdf/10.1007/s11130-016-0532-y.pdf
Reference32 articles.
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4. Frias J, Miranda ML, Doblado R, Vidal-Valverde C (2005) Effect of germination and fermentation on the antioxidant vitamin content and antioxidant capacity of Lupinus albus L. var. Multolupa. Food Chem 92:211–220. doi: 10.1016/j.foodchem.2004.06.049
5. Fredrikson M, Biot P, Alminger ML, Carlsson N-G, Sandberg A-S (2001) Production process for high-quality pea-protein isolate with low content of oligosaccharides and phytate. J Agric Food Chem 49:1208–1212
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