A novel approach to improve the nutritional value of black gram (Vigna mungo L.) by the combined effect of pre-gelatinization and fermentation by Lactobacillus sp. E14 and Saccharomyces cerevisiae MK-157: Impact on morphological, thermal, and chemical structural properties
Author:
Ali Syed ArsalanORCID,
Saeed Syed Muhammad Ghufran,
Ejaz Uroosa,
Baloch Muneera Naz,
Sohail Muhammad
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