Effect of Lactobacillus plantarum Fermentation on the Surface and Functional Properties of Pea Protein-Enriched Flour

The effect of Lactobacillus plantarum fermentation on the functional and physicochemical properties of pea protein-enriched flour (PPF) was investigated. Over the course of the fermentation the extent of hydrolysis increased continuously until reaching a maximum degree of hydrolysis of 13.5% after 1...

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Detalles Bibliográficos
Autores principales: Çabuk, Burcu, Stone, Andrea K., Korber, Darren R., Tanaka, Takuji, Nickerson, Michael T.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2018
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6233015/
https://www.ncbi.nlm.nih.gov/pubmed/30510484
http://dx.doi.org/10.17113/ftb.56.03.18.5449

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6233015/
https://www.ncbi.nlm.nih.gov/pubmed/30510484
http://dx.doi.org/10.17113/ftb.56.03.18.5449

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