Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean

Elena Bartkiene, Vita Krungleviciute, Grazina Juodeikiene, Daiva Vidmantiene, Zita Maknickiene
  • Journal of the Science of Food and Agriculture, August 2014, Wiley
  • DOI: 10.1002/jsfa.6827
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The following have contributed to this page: Dr Daiva Zadeike