By-product of green pea canning as a substrate for Propionibacterium freudenreichii fermentation to fortify bread with vitamin B12
This study focused on upcycling the industrial by-product of canned green peas for the production of vitamin B12 by in-situ fermentation and subsequent bread fortification. The by-product, rich in protein (24.3 g/100 g dry matter, DM) and dietary fibre (33.2 g/100 g DM), was fermented with Propionib...
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| 主要な著者: | , , , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Elsevier
2025-12-01
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| シリーズ: | Future Foods |
| 主題: | |
| オンライン･アクセス: | http://www.sciencedirect.com/science/article/pii/S266683352500214X |
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