Effect of inoculated lactic acid fermentation on antinutritional and antiradical properties of grass pea (lathyrus sativus 'Krab') flour

Polish Journal of Food and Nutrition Sciences

Volumn 61, Issue 4, 2011, Pages 245-249

  Starzyńska Janiszewska, Anna ^a   Stodolak, Bozena ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Antinutrients; Antiradical activity; Lactic acid fermentation; Lathyrus sativus

Indexed keywords

ANIMALIA; BACTERIA (MICROORGANISMS); LACTOBACILLUS PLANTARUM; LATHYRUS SATIVUS; PISUM SATIVUM;

EID: 80053513272     PISSN: 12300322     EISSN: None     Source Type: Journal    
DOI: 10.2478/v10222-011-0027-3     Document Type: Article

References (26)

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