Sozer, Nesli <br/><br/>
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.  [electronic resource] 

 -  Foods (Basel, Switzerland)  Sep 2019 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>2304-8158 
<br/><br/><label>Standard No.: </label>10.3390/foods8100431  doi