Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads. (Record no. 30137073)

MARC details
000 -LEADER
fixed length control field 00903 a2200229 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250518062004.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field ####s 0 0 eng d
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
International Standard Serial Number 2304-8158
024 7# - OTHER STANDARD IDENTIFIER
Standard number or code 10.3390/foods8100431
Source of number or code doi
040 ## - CATALOGING SOURCE
Original cataloging agency NLM
Language of cataloging eng
Transcribing agency NLM
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Sozer, Nesli
245 00 - TITLE STATEMENT
Title Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads.
Medium [electronic resource]
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Name of publisher, distributor, etc. Foods (Basel, Switzerland)
Date of publication, distribution, etc. Sep 2019
500 ## - GENERAL NOTE
General note Publication Type: Journal Article
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Melama, Leena
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Silbir, Selim
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Rizzello, Carlo G
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Flander, Laura
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Poutanen, Kaisa
773 0# - HOST ITEM ENTRY
Title Foods (Basel, Switzerland)
Related parts vol. 8
-- no. 10
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://doi.org/10.3390/foods8100431">https://doi.org/10.3390/foods8100431</a>
Public note Available from publisher's website

No items available.