Sensory improvement of a pea protein-based product using microbial co-cultures of lactic acid bacteria and yeasts

Foods

Volumn 9, Issue 3, 2020, Pages

  Youssef, Cynthia El ^a   Bonnarme, Pascal ^b   Fraud, Sébastien ^a   Péron, Anne Claire ^b   Helinck, Sandra ^b   Landaud, Sophie ^b  

^a Vienne Technical Center   (France)

^b UNIVERSITÉ PARIS SACLAY   (France)

Author keywords

Beany; Fermentation; Green; Lactic acid bacteria; Pea protein; Yeast

Indexed keywords

EID: 85081969487     PISSN: None     EISSN: 23048158     Source Type: Journal    
DOI: 10.3390/foods9030349     Document Type: Article

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