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    Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties

    Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties by Coda, Rossana, Melama, Leena, Rizzello, Carlo Giuseppe, Curiel, José Antonio, Sibakov, Juhani, Holopainen, Ulla, Pulkkinen, Marjo, Sozer, Nesli

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    Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads

    Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean... by Sozer, Nesli, Melama, Leena, Silbir, Selim, Rizzello, Carlo G, Flander, Laura, Poutanen, Kaisa

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