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Technofunctional and Sensory Properties of Fermented Lupin Protein Isolates
Lupin protein isolate was fermented with eight different microorganisms to evaluate the influence on sensory profile, techno-functional properties and protein integrity. All investigated microorganisms were able to grow in lupin protein isolate. The results showed that the foaming activity in the ra...
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| Veröffentlicht in: | Foods |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI
2019
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6963338/ https://ncbi.nlm.nih.gov/pubmed/31847102 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8120678 |
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