Solid-State Fermentation with Saccharomyces cerevisae: A Strategy to Modulate the Properties of Faba Bean Flours.
- DOI
- 10.3390/foods15173110
- Published
- 2026 Sep 1
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15173110,
title = {Solid-State Fermentation with Saccharomyces cerevisae: A Strategy to Modulate the Properties of Faba Bean Flours.},
author = {Sarasa-Gil N and Horvitz S and Beriain MJ and Vírseda P and Ibañez FC and Villaño D},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15173110},
url = {https://doi.org/10.3390/foods15173110}
}RIS
TY - JOUR TI - Solid-State Fermentation with Saccharomyces cerevisae: A Strategy to Modulate the Properties of Faba Bean Flours. AU - Sarasa-Gil N AU - Horvitz S AU - Beriain MJ AU - Vírseda P AU - Ibañez FC AU - Villaño D PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15173110 UR - https://doi.org/10.3390/foods15173110 ER -
APA
N, S., S, H., MJ, B., P, V., FC, I., & D, V. (2026). Solid-State Fermentation with Saccharomyces cerevisae: A Strategy to Modulate the Properties of Faba Bean Flours.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15173110
Source records
- pubmed · retrieved 2026-09-26T02:47:37.142Z