Plant‐based proteinaceous snacks: Effect of fermentation and ultrasonication on end‐product characteristics

The study aimed at the development of a sufficient technology to improve sensory, textural, physical, and microbiological properties of peas snacks (Ps) using solid‐state fermentation (SSF) and submerged fermentation (SMF) with two different lactic acid bacteria (LAB) strains (Lactobacillus casei LU...

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Detalles Bibliográficos
Autores principales: Gunasekaran, Yasaswini Kooniambedu, Lele, Vita, Sakiene, Vytaute, Zavistanaviciute, Paulina, Zokaityte, Egle, Klupsaite, Dovile, Bartkevics, Vadims, Guiné, Raquel P. F., Bartkiene, Elena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7500785/
https://www.ncbi.nlm.nih.gov/pubmed/32994936
http://dx.doi.org/10.1002/fsn3.1705

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7500785/
https://www.ncbi.nlm.nih.gov/pubmed/32994936
http://dx.doi.org/10.1002/fsn3.1705

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