Chestnut protein as functional ingredients in gluten-free products: Evaluation of nutritional properties in native and fermented forms
Wenhui Fu, Dongze Qin, Haoxin Cui, Sihao Wu, Ruican Wang, Yaxiong Song, Xie Q, Xuemeng Ji, Huan Rao, Shuo Wang, Shuo Wang
Topics & Concepts
Food scienceFermentationGlutenChemistryGluten freeFermentation in food processingFunctional foodBiologyLactic acidGeneticsBacteriaProteins in Food SystemsFood composition and propertiesFood Chemistry and Fat Analysis