gonzalez-de-mejia_elvira_250530_CAP-001 (IMAGE)

University of Illinois at Urbana-Champaign, News Bureau

gonzalez-de-mejia_elvira_250530_CAP-001

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Food science professor Elvira Gonzalez de Mejia, right, and graduate student Andrea Jimena Valdés-Alvarado found the optimal fermentation conditions for several types of legume pulses that significantly increased their antioxidant and antidiabetic properties, along with the volume of soluble protein.

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Photo by Craig Pessman

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