Effect of pea milk preparation on the quality of non-dairy yoghurts
Wenyi Ma, Caimeng Zhang, Xiangzhen Kong, Xingfei Li, Yeming Chen, Yufei Hua
Topics & Concepts
ChemistryFood scienceFermentationBlanchingLactic acidFlavorBoilingPea proteinLegumeBacteriaAgronomyOrganic chemistryBiologyGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesProteins in Food Systems