Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean

E-ISSN： 1097-0010|95|6|1336-1342

ISSN： 0022-5142

Source： JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol.95, Iss.6, 2015-04, pp. : 1336-1342

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