Lactic fermentation of cooked navy beans by...

The Canadian Journal of Chemical Engineering 2020 / 05

Lactic fermentation of cooked navy beans by Lactobacillus paracasei CBA L74 aimed at a potential production of functional legume‐based foods

Colucci Cante, Rosa, Gallo, Marianna, Nigro, Federica, Passannanti, Francesca, Salameh, Dana, Budelli, Andrea, Nigro, Roberto
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Journal:
The Canadian Journal of Chemical Engineering
DOI:
10.1002/cjce.23817
Date:
May, 2020
File:
PDF, 1.06 MB
2020
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