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Plant‐based proteinaceous snacks: Effect of fermentation and ultrasonication on end‐product characteristics
The study aimed at the development of a sufficient technology to improve sensory, textural, physical, and microbiological properties of peas snacks (Ps) using solid‐state fermentation (SSF) and submerged fermentation (SMF) with two different lactic acid bacteria (LAB) strains (Lactobacillus casei LU...
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| 出版年: | Food Sci Nutr |
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| 主要な著者: | , , , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
John Wiley and Sons Inc.
2020
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7500785/ https://ncbi.nlm.nih.gov/pubmed/32994936 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1705 |
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