Leuconostoc citreum TR116 as a Microbial Cell Factory to Functionalise High-Protein Faba Bean Ingredients for Bakery Applications

Grain legumes, such as faba beans, have been investigated as promising ingredients to enhance the nutritional value of wheat bread. However, a detrimental effect on technological bread quality was often reported. Furthermore, considerable amounts of antinutritional compounds present in faba beans ar...

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Detalles Bibliográficos
Autores principales: Hoehnel, Andrea, Bez, Jürgen, Sahin, Aylin W., Coffey, Aidan, Arendt, Elke K., Zannini, Emanuele
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7699874/
https://www.ncbi.nlm.nih.gov/pubmed/33233728
http://dx.doi.org/10.3390/foods9111706

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7699874/
https://www.ncbi.nlm.nih.gov/pubmed/33233728
http://dx.doi.org/10.3390/foods9111706

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