Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties
Keywords: ANF, anti-nutritional factor; FAA, free amino acid; FBF, faba bean flour; FBFict, incubated control of faba bean flour; fFBF, fermented faba bean flour; fPRF, fermented protein rich fraction; fSRF, fermented starch rich fraction; HI, hydrolysis index; ict