Effect of different microorganisms on the nutritional value and functional characteristics of broad bean protein by liquid fermentation

doi:10.13995/j.cnki.11-1802/ts.021946

LIU Huiju, HAN Lijuan, QIAO Yangbo, WANG Shulin, JIAO Yingchun, YE Ying

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (4) : 65-71.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (4) : 65-71. DOI: 10.13995/j.cnki.11-1802/ts.021946

Effect of different microorganisms on the nutritional value and functional characteristics of broad bean protein by liquid fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(4): 65-71 https://doi.org/10.13995/j.cnki.11-1802/ts.021946

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Received	Published
2019-08-08	2020-02-25
Issue Date
2020-04-07

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