Cite
HARVARD Citation
Asensio-Grau, A. et al. (2020). Enhancing the nutritional profile and digestibility of lentil flour by solid state fermentation with Pleurotus ostreatus. Food & function. 11 (9), pp. 7905-7912. [Online].
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Asensio-Grau, A. et al. (2020). Enhancing the nutritional profile and digestibility of lentil flour by solid state fermentation with Pleurotus ostreatus. Food & function. 11 (9), pp. 7905-7912. [Online].