Design and Characterization of a Novel Fermented Beverage from Lentil Grains

The experimental activities carried out in this study aimed at designing a lentil-based beverage rich in soluble and digestible proteins. In order to extract soluble proteins, lentil grains were soaked in water overnight, blended, treated with proteolytic enzymes and fermented with Lactobacillus str...

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Detalles Bibliográficos
Autores principales: Verni, Michela, Demarinis, Chiara, Rizzello, Carlo Giuseppe, Baruzzi, Federico
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404691/
https://www.ncbi.nlm.nih.gov/pubmed/32645950
http://dx.doi.org/10.3390/foods9070893

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404691/
https://www.ncbi.nlm.nih.gov/pubmed/32645950
http://dx.doi.org/10.3390/foods9070893

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