Cargando…
Technofunctional and Sensory Properties of Fermented Lupin Protein Isolates
Lupin protein isolate was fermented with eight different microorganisms to evaluate the influence on sensory profile, techno-functional properties and protein integrity. All investigated microorganisms were able to grow in lupin protein isolate. The results showed that the foaming activity in the ra...
| Autores principales: | , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963338/ https://www.ncbi.nlm.nih.gov/pubmed/31847102 http://dx.doi.org/10.3390/foods8120678 |