Fermentation by lactic acid bacteria during pea protein isolation reduces undesirable flavors and changes techno-functional properties
author
statement of authorship
Aleksei Kaleda, Navratan Sharma, Kadi Jakobson, Irina Stulova, Sirli Rosenvald
source
publisher
journal volume number month
vol. 492, 1
year of publication
pages
art. 145380
subject term
keyword
plant protein isolation
protein fermentation
protein techno-functional properties
ISSN
0308-8146
notes
Bibliogr.: 69 ref
Open Access
Open Access
scientific publication
teaduspublikatsioon
classifier
category (general)
TalTech department
language
inglise
Kaleda, A., Sharma, N., Jakobson, K., Stulova, I., Rosenvald, S. Fermentation by lactic acid bacteria during pea protein isolation reduces undesirable flavors and changes techno-functional properties // Food Chemistry (2025) vol. 492, 1, art. 145380.