Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours

Overview of attention for article published in International Journal of Food Microbiology, November 2019

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In the top 25% of all research outputs scored by Altmetric
High Attention Score compared to outputs of the same age (81st percentile)
High Attention Score compared to outputs of the same age and source (82nd percentile)

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Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours. - PubMed - NCBI https://t.co/5gvaljJjQZ

Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours. https://t.co/nRfa2hcxP3

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