Effect of fermentation time on the physicochemical and functional properties of pea protein‐enriched flour fermented by Aspergillus oryzae and Aspergillus niger

著录项

• 来源
  《Cereal Chemistry》 |2020年第2期|共13页
• 作者

  Hayley M. Kumitch; Andrea K. Stone; Michael T. Nickerson; Darren R. Korber; Takuji Tanaka;

  展开▼
• 作者单位

  University of Saskatchewan Department of Food and Bioproduct Sciences;

  University of Saskatchewan Department of Food and Bioproduct Sciences;

  University of Saskatchewan Department of Food and Bioproduct Sciences;

  University of Saskatchewan Department of Food and Bioproduct Sciences;

  University of Saskatchewan Department of Food and Bioproduct Sciences;

  展开▼
• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 农业化学;食品工业;
• 关键词

  degree of hydrolysis; functionality; oil‐holding capacity; solid‐state fermentation; surface properties; water hydration capacity;

  机译：水解程度;功能;油控能力;固态发酵;表面特性;水水合容量;