About this Medicine article
Influence of Fermented Faba Bean Flour on the Nutritional, Technological and Sensory Quality of Fortified Pasta by Rizzello, Carlo G.; Verni, Michela; Koivula, Hanna; Montemurro, Marco; Seppa, Laila; Kemell, Marianna; Katina, Kati; Coda, Rossana; Gobbetti, Marco is a Medicine article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Medicine.
- Author
- Rizzello, Carlo G.; Verni, Michela; Koivula, Hanna; Montemurro, Marco; Seppa, Laila; Kemell, Marianna; Katina, Kati; Coda, Rossana; Gobbetti, Marco
- Publisher
- The Royal Society of Chemistry; Royal Society of Chemistry; Royal Society of Chemistry (RSC) (ISSN 2042-6496)
- Published
- 2017
- Language
- EN
- Field
- Medicine (Health Sciences)