Effect of Controlled Microbial Fermentation on Nutritional and Functional Characteristics of Cowpea Bean Flours

This study aimed to optimize bean flours fermentation through the use of appropriate technological procedure and, thereby, to obtain a high quality and safe product. In this line, cowpea bean flours with different moisture conditions (10, 20 and 30%) were incubated with (1) a single culture of Lacto...

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Detalles Bibliográficos
Autores principales: Ferreira, Luis M. M., Mendes-Ferreira, Ana, Benevides, Clícia M. J., Melo, Diana, Costa, Anabela S. G., Mendes-Faia, Arlete, Oliveira, Maria Beatriz P. P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6915618/
https://www.ncbi.nlm.nih.gov/pubmed/31731512
http://dx.doi.org/10.3390/foods8110530

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6915618/
https://www.ncbi.nlm.nih.gov/pubmed/31731512
http://dx.doi.org/10.3390/foods8110530

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