The potential of fermentation on nutritional and technological improvement of cereal and legume flours: a review

Publication date: Available online 11 May 2021Source: Food Research InternationalAuthor(s): S. Garrido-Galand, A. Asensio-Grau, J. Calvo-Lerma, A. Heredia, A. Andrés
Source: Food Research International - Category: Food Science Source Type: research
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