In vitro fermentation of legume cells and components: Effects of cell encapsulation and starch/protein interactions
Rewati Raman Bhattarai, Sushil Dhital, Barbara A. Williams, Hongjian Yang, Deirdre Mikkelsen, Bernadine M. Flanagan, Michael J. Gidley
Topics & Concepts
FermentationLegumeStarchFood scienceProteaseIn vitroBiochemistryChemistryIn vivoBiologyBotanyEnzymeBiotechnologyFood composition and propertiesProteins in Food SystemsPhytase and its Applications