Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes
A rapidly growing population, resource scarcity, and the future sustainability of our food supply are among the major concerns of today’s food industry. The importance of resilient food crops that will sustain in the future is imperative, and legumes are ideal future food crops owing to their rich n...
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| Hoofdauteurs: | , , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
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MDPI AG
2023-07-01
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| Reeks: | Fermentation |
| Onderwerpen: | |
| Online toegang: | https://www.mdpi.com/2311-5637/9/7/635 |
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