Sensory Profile, Functional Properties and Molecular Weight Distribution of Fermented Pea Protein Isolate
Published: 18 August 2020| Version 1 | DOI: 10.17632/j72fn7rg8c.1
Contributors:
Verónica García Arteaga, Sophia Leffler, Isabel Muranyi, Peter Eisner, Ute Schweiggert-WeiszDescription
Raw Data from the research on pea protein isolate fermentation
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Categories
Food Science, Protein, Fermentation, Food Aroma, Food Taste, Food Allergen, Food Technology, Ingredient-Driven Food Functionality