Sensory profile, functional properties and molecular weight distribution of fermented pea protein isolate-Reference-Cited by-同舟云学术

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Sensory profile, functional properties and molecular weight distribution of fermented pea protein isolate

Published:2021 Issue: Volume:4 Page:1-10
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

García Arteaga Verónica,Leffler Sophia,Muranyi Isabel,Eisner Peter,Schweiggert-Weisz Ute

Funder

Fraunhofer Future Foundation, Germany

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference59 articles.

1. Method 46–15.01. Crude protein – 5-minute Biuret method for wheat and other grains,2000

2. Health-promoting fermented foods;Adewumi,2019

3. Method 923.03. Ash of flour;AOACa,2003

4. Method 968.06. Protein (crude) in animal feed;AOACb,2003

5. Comparative studies on peptidases of lactobacillus casei subspecies;Arora;J. Dairy Sci.,1990

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