Fermentation as Strategy for Improving Nutritional, Functional, Technological, and Sensory Properties of Legumes

Compared with cereals and other plant-derived food matrices, legumes can be considered as valuable sources of proteins with high biological value, dietary fibers, minerals, oligosaccharides, and phenolic compounds. Nevertheless, the presence of different antinutritional factors (ANFs) limited the la...

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Detalles Bibliográficos

Autores principales:	Verni, Michela, Pontonio, Erica, Montemurro, Marco, Rizzello, Carlo Giuseppe
Formato:	Capítulo de libro
Lenguaje:	inglés
Publicado:	IntechOpen 2022
Materias:	Life Sciences
Acceso en línea:	https://www.intechopen.com/chapters/80561
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