☆ 4.2 Article

Effect of Inoculated Lactic Acid Fermentation on Antinutritional and Antiradical Properties of Grass Pea (Lathyrus sativus ‘Krab’) Flour

POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES (2011)

Journal

POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES

Volume 61, Issue 4, Pages -

Publisher

Walter de Gruyter GmbH

DOI: 10.2478/v10222-011-0027-3

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Categories

Food Science & Technology

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