Enhancing the quality of lentil proteins via combination with whey proteins based on a dual process: a novel strategy through the incorporation of complexation and fermentation
通过结合乳清蛋白的双重工艺提高扁豆蛋白的品质:一种通过引入络合和发酵技术的新策略
期刊:Food Science and Biotechnology
影响因子:3.1
doi:10.1007/s10068-024-01647-4
Alrosan, Mohammad; Tan, Thuan-Chew; Easa, Azhar Mat; Gammoh, Sana; Alu'datt, Muhammad H; Kubow, Stan; Almajwal, Ali Madi; Razzak Mahmood, Ammar A; Al-Qaisi, Ali; Bawadi, Hiba