Natural Red Pigment Production by Monascus Purpureus in Submerged Fermentation Systems Using a Food Industry Waste: Brewer’s Spent Grain

por Silbir, Selim, Goksungur, Yekta
Publicado 2019

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...

por Sozer, Nesli, Melama, Leena, Silbir, Selim, Rizzello, Carlo G., Flander, Laura, Poutanen, Kaisa
Publicado 2019