Publication | Closed Access
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation
178
Citations
42
References
2014
Year
NutritionFunctional CharacteristicsFood FermentationSourdough FermentationAgricultural EconomicsTraditional Italian LegumesAlternative Protein SourceLegume SciencePublic HealthMetabolism
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