Cargando…
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...
| Autores principales: | , , , , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
BioMed Central
2015
|
| Materias: | |
| 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 |