EFFECT OF DEBITTERING AND SOLID-STATE FERMENTATION PROCESSES ON THE NUTRITIONAL CONTENT OF LUPINE (LUPINUS MUTABILIS SWEET)

Research output: Contribution to journal › Article › peer-review

Original language	Spanish (Ecuador)
Journal	International Journal of Food Science and Technology
State	Published - 6 Jan 2020
Externally published	Yes

Cite this

@article{5b05fa44348c4bff8c04d1ef12063893,

title = "EFFECT OF DEBITTERING AND SOLID-STATE FERMENTATION PROCESSES ON THE NUTRITIONAL CONTENT OF LUPINE (LUPINUS MUTABILIS SWEET)",

author = "\{CUEVA TIRIRA\}, \{GABRIELA FERNANDA\}",

year = "2020",

month = jan,

day = "6",

language = "Espa{\~n}ol (Ecuador)",

journal = "International Journal of Food Science and Technology",

issn = "0950-5423",

publisher = "Oxford University Press",

}

TY - JOUR

T1 - EFFECT OF DEBITTERING AND SOLID-STATE FERMENTATION PROCESSES ON THE NUTRITIONAL CONTENT OF LUPINE (LUPINUS MUTABILIS SWEET)

AU - CUEVA TIRIRA, GABRIELA FERNANDA

PY - 2020/1/6

Y1 - 2020/1/6

UR - https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.14512

M3 - Artículo

SN - 0950-5423

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

ER -