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Effect of lactic acid formation rate constant (k la) of spontaneous fermentation and with Lp299v® fermentation on the degradation rate constant of phytate (k phy). QFS, Quinoa flour spontaneous; QFL, Quinoa flour with starter; CFS, Canihua flour spontaneous; CFL, Canihua flour with starter; AFS, Amaranth flour spontaneous; AFL, Amaranth flour with starter.
