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Reduction of Stachyose in Legume Flours by Lactic Acid Bacteria

✍ Scribed by WANDA DUSZKIEWICZ-REINHARD; ELZBIETA GUJSKA; KHALIL KHAN

Book ID: 108820259
Publisher: Institute of Food Technologists
Year: 1994
Tongue: English
Weight: 447 KB
Volume: 59
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1994.tb06911.x

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