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Significance of fermentation process on biochemical properties of Phaseolus vulgaris (red beans)
Significance of fermentation process on biochemical properties of Phaseolus vulgaris (red beans)
2017
Anteneh
Worku
Omprakash
Sahu
Keywords:
Phaseolus
Lactobacillus acidophilus
Bifidobacterium
Food science
Fermentation
Nutrient
proximate composition
Chemistry
Correction
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