Work

The Effect of Fermentation by Lactobacilli on the Functional–Technological Properties of Pea Protein Isolates

Year: 2024

Type: article

Source: Applied Biochemistry and Microbiology

DOI: 10.1134/s0003683824605493

Authors: I. V. Kravchenko, V. A. Furalyov, E. S. Pshennikova, A. N. Fedorov, V. O. Popov

Institutions: Russian Academy of Sciences, A N Bach Institute of Biochemistry

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4405524437

FWCI: 0.984

Cites: 18

Cited by: 5

Related to: 10