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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 could be used as a potential modification tool for faba bean flour to enable its incorporation in boosting the nutritional profile of gluten-free breads. Gluten-free breads made with fermented or unfermented faba bean flours were compared with commercial soy flour. The amoun...
محفوظ في:
| الحاوية / القاعدة: | Foods |
|---|---|
| المؤلفون الرئيسيون: | , , , , , |
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
MDPI
2019
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6836149/ https://ncbi.nlm.nih.gov/pubmed/31546650 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8100431 |
| الوسوم: |
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