id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
cet-12550		cet-12550		6	.pdf	application/pdf	4384	158	44	As shown in Table 1, bean fermentation led to a reduction of WAC and WAI, from values of 4.55 ± 0.03 mL/g and 5.53 ± 0.04 g/g, respectively, in RB samples, to 3.90 ± 0.14 mL/g and 4.31 ± 0.13 g/g, respectively, in FB24. Lactic acid fermentation of cereals, legumes, fruits, and vegetables-based foods can be considered a simple and economical way of improving their nutritional and functional qualities, making them healthy non-dairy carriers to prepare pre, pro, and postbiotic foods.	cache/cet-12550.pdf	txt/cet-12550.txt