Open AccessEFFECT OF THERMAL PROCESSING AND FERMENTATION ON THE CHEMICAL COMPOSITION, PROTEIN DIGESTIBILITY AND FUNCTIONAL PROPERTIES OF BAMBARA PROTEIN ISOLATE
Publication year - 2020
Publication title -
carpathian journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.169
H-Index - 7
eISSN - 2344-5459
pISSN - 2066-6845
DOI - 10.34302/crpjfst/2020.12.1.14
Subject(s) - fermentation , protein digestibility , food science , chemical composition , composition (language) , chemistry , protein isolate , organic chemistry , philosophy , linguistics