1. Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta. Issue 2 (27th January 2017) Authors: Rizzello, Carlo G.; Verni, Michela; Koivula, Hanna; Montemurro, Marco; Seppa, Laila; Kemell, Marianna; Katina, Kati; Coda, Rossana; Gobbetti, Marco Journal: Food & function Issue: Volume 8:Issue 2(2017) Page Start: 860 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗