Work

Development and Characterizing of Soy‐Sauce Like Seasoning from Yellow Pea (Pisum sativum)

Year: 2025

Type: article

Source: Lebensmittelchemie

DOI: 10.1002/lemi.202551009

Authors: Shelvy Irwanti, Sandra Grebenteuch, Mihaela Bogdanova, Sascha Rohn

Institutions: Technische Universität Berlin, Institute for Food and Environmental Research

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: closed

OpenAlex ID: W4410171196

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