Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties
Rossana Coda(VTT Technical Research Centre of Finland), Leena Melama(VTT Technical Research Centre of Finland), Carlo Giuseppe Rizzello(University of Bari Aldo Moro), José Antonio Curiel(University of Bari Aldo Moro), Juhani Sibakov(VTT Technical Research Centre of Finland), Ulla Holopainen‐Mantila(Tieto (Finland)), Marjo Pulkkinen(University of Helsinki), Nesli Sözer(VTT Technical Research Centre of Finland)
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