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2160 积分 2024-11-01 加入
Combined Rhizopus oryzae Fermentation and Protein Extraction of Brewer’s Spent Grain Improves Protein Functionality
4小时前
待确认
Modification of black rice bran and quality improvement of bran containing bread induced by fermentation of lactic acid bacteria
5小时前
待确认
Physicochemical and functional properties of fermented pea and navy bean protein isolates
10小时前
待确认
Sensory profile, functional properties and molecular weight distribution of fermented pea protein isolate
10小时前
待确认
Plant-based protein modification strategies towards challenges
11小时前
待确认
Impacts of solid-state fermentation on functional properties of pea protein isolate
16小时前
待确认
Submerged fermentation of lentil protein isolate and its impact on protein functionality, nutrition, and volatile profiles
16小时前
待确认
Upcycling of brewers’ spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties
2天前
已完结
NUTRIENT ENHANCEMENT OF PALM KERNEL CAKE VIA SOLID STATE FERMENTATION BY LOCALLY ISOLATED Rhizopus oryzae ME01
2天前
求助中
Enhancing the nutritional profile and digestibility of lentil flour by solid state fermentation withPleurotus ostreatus
2天前
已完结
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