5 results.
| Title | Contributors | Type | Date |
|---|---|---|---|
| Lactic and propionic acid bacteria starter cultures for improved nutritional properties of pea, faba bean and lentil | Journal Article | 2026/08/24 | |
| Effect of Lactic Acid Bacteria on the Level of Antinutrients in Pulses: A Case Study of a Fermented Faba Bean–Oat Product | Journal Article | 2026/08/24 | |
| Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance | Journal Article | 2026/08/24 | |
| Lactic and propionic acid bacteria starter cultures for improved nutritional properties of pea, faba bean and lentil | Journal Article | 2026/08/24 | |
| Effect of Lactic Acid Bacteria on the Level of Antinutrients in Pulses: A Case Study of a Fermented Faba Bean–Oat Product | Journal Article | 2026/08/24 |
Showing 5 of 5 results.