Effect of solid-state fermentation on the functionality, digestibility, and volatile profiles of pulse protein isolates

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DOIResolve DOI: https://doi.org/10.1016/j.fbio.2024.104580
AuthorSearch for: ORCID identifier: https://orcid.org/0000-0002-0918-1966; Search for: ; Search for: ; Search for: ; Search for: 1; Search for: 1; Search for: 1ORCID identifier: https://orcid.org/0000-0003-2285-1861; Search for: 1; Search for: 1; Search for: 1; Search for: 1; Search for: 1; Search for: ORCID identifier: https://orcid.org/0000-0003-3304-5830; Search for: ORCID identifier: https://orcid.org/0000-0001-6350-209X; Search for: ORCID identifier: https://orcid.org/0000-0002-9040-5639
Affiliation
  1. National Research Council of Canada. Aquatic and Crop Resource Development
FormatText, Article
Subjectchickpea; faba bean; green lentil; Lactobacillus plantarum; Aspergillus niger; Aspergillus oryzae
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PublisherElsevier
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LanguageEnglish
Peer reviewedYes
IdentifierS2212429224010101
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Record identifier8e055e52-512b-4c8c-94f0-a238a27bf317
Record created2024-09-16
Record modified2024-09-16
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