Plant-based proteinaceous snacks: Effect of fermentation...

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Food Science & Nutrition 2020 / 08

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

Gunasekaran, Yasaswini Kooniambedu, Lele, Vita, Sakiene, Vytaute, Zavistanaviciute, Paulina, Zokaityte, Egle, Klupsaite, Dovile, Bartkevics, Vadims, Guiné, Raquel P. F., Bartkiene, Elena
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Journal:
Food Science & Nutrition
DOI:
10.1002/fsn3.1705
Date:
August, 2020
File:
PDF, 516 KB
2020
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