Work

Impact of Solid-State Fermentation with Aspergillus niger on the Chemical Composition of Yellow Pea (Pisum sativum L.) Flour and Its Application for Obtaining Protein Products

Year: 2025

Type: article

Source: ACS Food Science & Technology

DOI: 10.1021/acsfoodscitech.5c00237

Authors: María A. Guraya, Cecilia Accoroni, María A. Espósito, Pablo A. Torresi, María A. Reinheimer, Ezequiel Godoy

Institutions: Consejo Nacional de Investigaciones Científicas y Técnicas, University of the Latin American Educational Center, Centro Científico Tecnólogico - Rosario, National Agricultural Technology Institute, National University of Rosario, Instituto de Investigaciones en Ciencias Agrarias de Rosario, Universidad Nacional del Litoral, National Technological University

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

Funder: Consejo Nacional de Investigaciones Científicas y Técnicas

OpenAlex ID: W4411347282

FWCI: 0.87

Cites: 57

Cited by: 2

Related to: 10