Enrichment of the nutritional value of pea flour milling fractions through fermentation
- DOI
- 10.1016/j.foodchem.2025.143303
- Published
- 2025-06
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2025.143303,
title = {Enrichment of the nutritional value of pea flour milling fractions through fermentation},
author = {Tina Šaula and Blaž Cigić and Polona Jamnik and Irena Kralj Cigić and Nataša Poklar Ulrih and Tomaž Požrl and Gregor Marolt},
year = {2025},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2025.143303},
url = {https://doi.org/10.1016/j.foodchem.2025.143303}
}RIS
TY - JOUR TI - Enrichment of the nutritional value of pea flour milling fractions through fermentation AU - Tina Šaula AU - Blaž Cigić AU - Polona Jamnik AU - Irena Kralj Cigić AU - Nataša Poklar Ulrih AU - Tomaž Požrl AU - Gregor Marolt PY - 2025 JO - Food Chemistry DO - 10.1016/j.foodchem.2025.143303 UR - https://doi.org/10.1016/j.foodchem.2025.143303 ER -
APA
Šaula, T., Cigić, B., Jamnik, P., Cigić, I. K., Ulrih, N. P., Požrl, T., & Marolt, G. (2025). Enrichment of the nutritional value of pea flour milling fractions through fermentation. Food Chemistry. https://doi.org/10.1016/j.foodchem.2025.143303
Source records
- crossref · retrieved 2026-09-27T01:40:48.131Z