Comparison of physicochemical properties and volatile flavor compounds of pea protein and mung bean protein-based yogurt
Mei Yang, Nana Li, Li‐Tao Tong, Bei Fan, Lili Wang, Fengzhong Wang, Liya Liu
Topics & Concepts
FlavorMung beanChewinessFood sciencePea proteinChemistryFermentationVignaDisulfide bondStarterBiochemistryBotanyBiologyProteins in Food SystemsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive Peptides