Italian legumes: effect of sourdough fermentation on lunasin-like polypeptides

BACKGROUND: There is an increasing interest toward the use of legumes in food industry, mainly due to the quality of their protein fraction. Many legumes are cultivated and consumed around the world, but few data is available regarding the chemical or technological characteristics, and especially on...

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Detalles Bibliográficos
Autores principales: Rizzello, Carlo Giuseppe, Hernández-Ledesma, Blanca, Fernández-Tomé, Samuel, Curiel, José Antonio, Pinto, Daniela, Marzani, Barbara, Coda, Rossana, Gobbetti, Marco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2015
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4618940/
https://www.ncbi.nlm.nih.gov/pubmed/26494432
http://dx.doi.org/10.1186/s12934-015-0358-6

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4618940/
https://www.ncbi.nlm.nih.gov/pubmed/26494432
http://dx.doi.org/10.1186/s12934-015-0358-6

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