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Mechanical Properties and In Vitro Digestibility of Fermented Lentil and Quinoa Flour Food Prototypes for Older

Elena Gomez-Gomez1, Joaquim Calvo-Lerma2, Mónica González3

  • 1FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.

Nutrients
|December 17, 2024
PubMed

Keywords:
Pleurotus ostreatuslegumesolder adultplant basedpseudo-cerealssolid-state fermentation

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