Effects of fermentation with probiotics on anti-nutritional factors and proximate composition of lupin (Lupinus mutabilis sweet).
Ana María Romero-Espinoza, Sergio O. Serna‐Saldívar, María Cecilia Vintimilla-Alvarez, Miriam Briones‐García, Marco A. Lazo‐Vélez
Topics & Concepts
Food scienceBiologyFermentationLupinusLegumePhytic acidCarbohydrateProximateProbioticComposition (language)BotanyBacteriaBiochemistryGeneticsPhilosophyLinguisticsBotanical Research and ChemistryPlant and fungal interactionsGenetic and Environmental Crop Studies