Effect of <i>Lb. plantarum</i> BFE 5092 Fermentation on Antinutrient and Oligosaccharide Composition of Whole Red Haricot Bean (<i>Phaseolus vulgaris L</i>)

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International Journal of Food Science

fig1

Figure 1

Figure 1: Effect of <i>Lb. plantarum</i> BFE 5092 Fermentation on Antinutrient and Oligosaccharide Composition of Whole Red Haricot Bean (<i>Phaseolus vulgaris L</i>) 

Figure 1 | Effect of Lb. plantarum BFE 5092 Fermentation on Antinutrient and Oligosaccharide Composition of Whole Red Haricot Bean (Phaseolus vulgaris L) 