Enzymatic Hydrolysis and Fermentation of Pea Protein Isolate and Its Effects on Potential Allergens, Functional Properties and Sensory Profile
Published: 8 November 2021| Version 2 | DOI: 10.17632/43x3c9f6bs.2
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Gel Electrophoresis, Enzymatic Process, Sensory Evaluation of Food Products, Food Allergen, Protein Hydrolysis, Chemical Composition of Food, Food Technology, Food Fermentation