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Lactic and Propionic Acid Bacteria Starter Cultures for Improved Nutritional Properties of Pea, Faba Bean and Lentil

Minna Kahala,Lucia Blasco, Rina Bragge,Davide Porcellato,Hilde Marit Ostlie, Thomas Rundberget, Jose Antonio Baz-Lomba,Juha-Matti Pihlava,Jarkko Hellstrom, Emilie Gullberg Jorgensen,Vesa Joutsjoki,Tove Gulbrandsen Devold,Anne Pihlanto

LWT-FOOD SCIENCE AND TECHNOLOGY（2024）

Cited 1|Views5
Key words
Fermentation,Pulses,Antinutrients,Vitamin B12,Phenolic compounds
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