Work

Traditional Legume Seed Fermentation Processes: What is the Individual Impact of the Cooking and Fermentation Stages on the Degradation of Anti-Nutritional Factors?

Year: 2024

Type: article

Source: Food Reviews International

DOI: 10.1080/87559129.2024.2430653

Authors: Charlène Gbedo, Elodie Arnaud, Caroline Strub

Institutions: Centre de Coopération Internationale en Recherche Agronomique pour le Développement, Université de Montpellier, Institut de Recherche pour le Développement, UMR QualiSud

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Agence Nationale de la Recherche

Award: Succesfully inserting grain legumes in food and cropping systems

OpenAlex ID: W4404809074

FWCI: 1.945

Cites: 213

Cited by: 10

Related to: 10