Reduction in saponin content and production of gluten‐free cream soup base using quinoa fermented with Lactobacillus plantarum

Publisher： John Wiley & Sons Inc

E-ISSN： 1745-4549|42|2|jfpp.13495-jfpp.13495

ISSN： 0145-8892

Source： JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol.42, Iss.2, 2018-02, pp. : n/a-n/a

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