Nutritional improvement of beans (Phaseolus vulgaris) by natural fermentation

• 5 December 2001
• journal article
• Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
• Vol. 214  (3) , 226-231
• https://doi.org/10.1007/s00217-001-0450-5

Abstract

Keywords

• PROTEIN
• NATURAL FERMENTATION
• IP4
• SOLUBLE
• FERMENTED FLOUR
• CONTENT DECREASED
• FLOUR OR WHOLE BEANS