Impact of homolactic fermentation using Lactobacillus acidophilus on plant-based protein hydrolysis in quinoa and chickpea flour blended beverages
John Hurtado-Murillo, Wendy Franco, Ingrid Contardo
Topics & Concepts
Lactobacillus acidophilusFermentationFood scienceTitratable acidHydrolysisChemistryLactic acidHydrolyzed proteinLactobacillusPlant proteinLegumeAgronomyBiologyBacteriaBiochemistryProbioticGeneticsSeed and Plant BiochemistryFood composition and propertiesProteins in Food Systems