Enzymatic Hydrolysis and Fermentation of Pea Protein Isolate and Its Effects on Potential Allergens, Functional Properties and Sensory Profile

Published: 17 August 2021| Version 1 | DOI: 10.17632/43x3c9f6bs.1
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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

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