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Improvement of functional cake formulation with fermented soy (Glycine max) and lupin (Lupinus albus L) powders

Mine Aslan, Nermin Bilgiçli

2021International Journal of Gastronomy and Food Science15 citationsDOI

Topics & Concepts

Food scienceLegumeFermentationChemistryLupinusAntioxidantBotanyBiochemistryBiologyBotanical Research and ChemistryPlant and fungal interactionsAgricultural pest management studies
Improvement of functional cake formulation with fermented soy (Glycine max) and lupin (Lupinus albus L) powders | Litcius