[HTML][HTML] Effect of lactic acid fermentation on legume protein properties, a review
Legume proteins have a promising future in the food industry due to their nutritional,
environmental, and economic benefits. However, their application is still limited due to the …
environmental, and economic benefits. However, their application is still limited due to the …
Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review
M Emkani, B Oliete, R Saurel - Fermentation, 2022 - institut-agro-dijon.hal.science
Legume proteins have a promising future in the food industry due to their nutritional,
environmental, and economic benefits. However, their application is still limited due to the …
environmental, and economic benefits. However, their application is still limited due to the …
Effect of lactic acid fermentation on legume protein properties, a review.
M Emkani, B Oliete, R Saurel - 2022 - cabidigitallibrary.org
Legume proteins have a promising future in the food industry due to their nutritional,
environmental, and economic benefits. However, their application is still limited due to the …
environmental, and economic benefits. However, their application is still limited due to the …
[PDF][PDF] Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review
M Emkani, B Oliete, R Saurel - J. Food Sci. Technol, 2015 - academia.edu
Legume proteins have a promising future in the food industry due to their nutritional,
environmental, and economic benefits. However, their application is still limited due to the …
environmental, and economic benefits. However, their application is still limited due to the …
Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review
M Emkani, B Oliete, R Saurel - Fermentation, 2022 - search.proquest.com
Legume proteins have a promising future in the food industry due to their nutritional,
environmental, and economic benefits. However, their application is still limited due to the …
environmental, and economic benefits. However, their application is still limited due to the …
Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review
M Emkani, B Oliete, R Saurel - Fermentation, 2022 - hal.science
Legume proteins have a promising future in the food industry due to their nutritional,
environmental, and economic benefits. However, their application is still limited due to the …
environmental, and economic benefits. However, their application is still limited due to the …