Effect of Lactobacillus plantarum Fermentation on the Surface and Functional Properties of Pea Protein-Enriched Flour

The effect of Lactobacillus plantarum fermentation on the functional and physicochemical properties of pea protein-enriched flour (PPF) was investigated. Over the course of the fermentation the extent of hydrolysis increased continuously until reaching a maximum degree of hydrolysis of 13.5 % after...

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Bibliographic Details

Published in:	Food Technology and Biotechnology
Main Authors:	Burcu Çabuk, Andrea K. Stone, Darren R. Korber, Takuji Tanaka, Michael T. Nickerson
Format:	Article
Language:	English
Published:	University of Zagreb Faculty of Food Technology and Biotechnology 2018-01-01
Subjects:	pea protein-enriched flour fermentation functional properties lactic acid bacteria
Online Access:	https://hrcak.srce.hr/file/305057