Effects of compound strains fermentation on the physicochemical properties and functional properties of broad bean protein

MA Ying; MA Lijuan; HAN Lijuan; DANG Bin; ZHANG Wengang; ZHENG Wancai

doi:10.13995/j.cnki.11-1802/ts.031539

MA Ying, MA Lijuan, HAN Lijuan, DANG Bin, ZHANG Wengang, ZHENG Wancai

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (4) : 183-188.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (4) : 183-188. DOI: 10.13995/j.cnki.11-1802/ts.031539

Effects of compound strains fermentation on the physicochemical properties and functional properties of broad bean protein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(4): 183-188 https://doi.org/10.13995/j.cnki.11-1802/ts.031539

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Received	Revised	Published
2022-03-14	2022-04-26	2023-02-25
Issue Date
2023-03-20

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