International Journal of Food Science / 2020 / Article / Fig 1

Research Article

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

Figure 1

Effect of fermentation time on the pH during the fermentation of soaked whole red haricot bean presented as ().

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