Effect of fermentation time on the physicochemical and functional properties of pea protein‐enriched flour fermented by Aspergillus oryzae and Aspergillus niger
Kumitch, Hayley M., Stone, Andrea K., Nickerson, Michael T., Korber, Darren R., Tanaka, TakujiJournal:
Cereal Chemistry
DOI:
10.1002/cche.10257
Date:
January, 2020
File:
PDF, 13.08 MB
2020