Sensory Profile, Functional Properties and Molecular Weight Distribution of Fermented Pea Protein Isolate

Name: Sensory Profile, Functional Properties and Molecular Weight Distribution of Fermented Pea Protein Isolate
Creator: Verónica García Arteaga
Published: 2020-08-18T10:46:22.993Z
Keywords: Food Science, Protein, Fermentation, Food Aroma, Food Taste, Food Allergen, Food Technology, Ingredient-Driven Food Functionality

García Arteaga, Verónica; Leffler, Sophia; Muranyi, Isabel; Eisner, Peter; Schweiggert-Weisz, Ute

doi:10.17632/j72fn7rg8c.1

Sensory Profile, Functional Properties and Molecular Weight Distribution of Fermented Pea Protein Isolate

Published: 18 August 2020| Version 1 | DOI: 10.17632/j72fn7rg8c.1

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Verónica García Arteaga, Sophia Leffler, Isabel Muranyi, Peter Eisner, Ute Schweiggert-Weisz

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Raw Data from the research on pea protein isolate fermentation

Sensory Profile, Functional Properties and Molecular Weight Distribution of Fermented Pea Protein Isolate

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