The potential of fermentation on nutritional and technological improvement of cereal and legume flours: A review
S. Garrido-Galand, Andrea Asensio‐Grau, Joaquim Calvo‐Lerma, Ana Heredia, Ana Andrés
Topics & Concepts
FermentationSolid-state fermentationFood scienceLegumeBiotechnologyAntioxidantBiologyAgronomyBiochemistryFood composition and propertiesProtein Hydrolysis and Bioactive PeptidesPhytase and its Applications