Effects of Spray Drying and Lactic Acid Fermentation on the Technological Characteristics of Yellow and Green Pea (Pisum sativum L.) Protein Products
This research evaluates a pH-shifting and drying process for producing powdered protein products from yellow and green peas (Pisum sativum L.), aiming to enhance their technological characteristics. In the precipitation stage, lactic acid bacteria (Lactobacillus lantarum and Lactobacillus lactis) se...
| Main Authors: | , , , , , , , , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
Scientific Agricultural Society of Finland
2024
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/20717 https://journal.fi/afs/article/view/145290 https://doi.org/10.23986/afsci.145290 |
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