المؤلفون: Kahala, Minna, Ikonen, Iida, Blasco, Lucia, Bragge, Rina, Pihlava, Juha-Matti, Nurmi, Markus, Pihlanto, Anne

المصدر: Foods; Nov2023, Vol. 12 Issue 21, p3922, 16p

مصطلحات موضوعية: LACTIC acid bacteria, FAVA bean, CACAO beans, ANTINUTRIENTS, PLANT-based diet, NUTRITIONAL value, PRODUCT improvement

المؤلفون: Ikonen, Iida

المساهمون: Teknillinen tiedekunta, Faculty of Technology, Elintarvikekehitys (tekn.ala), Food Development, Bioteknologian laitos, Department of Life Technologies

مصطلحات موضوعية: Faba bean, antinutrient, fermentation, lactic acid bacteria, vicine, convicine, phytic acid, galacto-oligosaccharide

Relation: https://www.utupub.fi/handle/10024/152504; URN:NBN:fi-fe2021082644272

الاتاحة: https://www.utupub.fi/handle/10024/152504

المؤلفون: Kahala, Minna, Ikonen, Iida, Blasco, Lucia, Bragge, Rina, Pihlava, Juha-Matti, Nurmi, Markus, Pihlanto, Anne

المساهمون: orcid:0000-0003-0679-3729, orcid:0000-0002-2404-6789, orcid:0000-0001-9209-3512, 4100211310, 4100211110, 4100211710, 4100211210, Luonnonvarakeskus

مصطلحات موضوعية: pulse, faba bean, antinutrient, fermentation, lactic acid bacteria, galacto-oligosaccharides, vicine, convicine, organoleptic properties

وصف الملف: 16 p.; false

Relation: Foods; 21; 12; 3922; https://jukuri.luke.fi/handle/10024/554123

الاتاحة: https://jukuri.luke.fi/handle/10024/554123