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Effect of fermentation of faba bean (Vicia faba) on its nutritive and sensory properties [electronic resource].

By:

El-Moghazy, Gihan M

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Language: English Summary language: Arabic Description: P. 237-250Other title:

تاثير عملية تخمير الفول على القيمة الغذائية والخواص الحسية له [Added title page title]

Uniform titles:

Mansoura University Journal of food and dairy sciences, 2011 v. 2 (4) [electronic resource].

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Full Text Article.

In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(4)Summary: Evaluation the effect of using different microbial strains in the fermentation of faba bean on nutritive value and consumer acceptance was performed. Fermentation of processed faba bean (autoclaved and non autoclaved) with lactobacillus acidophilus (LAB).

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Evaluation the effect of using different microbial strains in the fermentation of faba bean on nutritive value and consumer acceptance was performed. Fermentation of processed faba bean (autoclaved and non autoclaved) with lactobacillus acidophilus (LAB).

Summary in Arabic.

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