Preliminary Investigations into the Use of Amylases and Lactic Acid Bacteria to Obtain Fermented Vegetable Products

Legumes are valuable sources of proteins and other functional components. However, the high starch content can be an impediment in developing new vegan food formulations. Enzyme-assisted hydrolysis was used to hydrolyze the starch from chickpea and broad bean vegetable milk to further develop vegeta...

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Detalles Bibliográficos
Autores principales: Vasilean, Ina, Aprodu, Iuliana, Garnai, Maria, Munteanu, Valeriu, Patrașcu, Livia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8305426/
https://www.ncbi.nlm.nih.gov/pubmed/34359401
http://dx.doi.org/10.3390/foods10071530

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8305426/
https://www.ncbi.nlm.nih.gov/pubmed/34359401
http://dx.doi.org/10.3390/foods10071530

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