Nutritional properties and health aspects of pulses and their use in plant‐based yogurt alternatives
Author:
Affiliation:
1. School of Food and Nutritional Sciences University College Cork Cork Ireland
2. APC Microbiome Ireland University College Cork Cork Ireland
Funder
Horizon 2020 Framework Programme
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12778
Reference156 articles.
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2. Biochemical composition and storage stability of a yogurt-like product from African yam bean (Sphenostylis stenocarpa)
3. Flavonoids of Leguminous Plants: Structure, Biological Activity, and Biosynthesis
4. Inactivation Methods of Trypsin Inhibitor in Legumes: A Review
5. Lupinus angustifolius L. lactofermentation and protein isolation: effects on phenolic compounds and genistein, antioxidant properties, trypsin inhibitor activity, and protein digestibility
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