Natural fermentation of lentils: Influence of time, temperature and flour concentration on the kinetics of thiamin, riboflavin and niacin

Zeitschrift fur Lebensmittel -Untersuchung und -Forschung

Volumn 205, Issue 6, 1997, Pages 464-469

  Vidal Valverde, Concepcion ^a   Prodanov, Marin ^a   Sierra, Isabel ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Available niacin; Lentils; Natural fermentation; Riboflavin; Thiamin; Total niacin

Indexed keywords

EID: 0040748007     PISSN: 00443026     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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