Impact of lactic acid fermentation on sensory and chemical quality of dairy analogues prepared from lupine (Lupinus angustifolius L.) seeds

Author:

Laaksonen OskarORCID,Kahala Minna,Marsol-Vall Alexis,Blasco Lucia,Järvenpää Eila,Rosenvald SirliORCID,Virtanen Mika,Tarvainen Marko,Yang Baoru

Funder

Business Finland

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference49 articles.

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3. Characterisation of odour-active compounds in lupin flour;Bader;Journal of the Science of Food and Agriculture,2009

4. The nutritional and safety challenges associated with lupin lacto-fermentation;Bartkiene;Frontiers in Plant Science,2016

5. Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean: Solid state fermentation to improve the nutritional quality of lupin and soya bean;Bartkiene;Journal of the Science of Food and Agriculture,2015

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