Opening book details…
About this Agricultural and Biological Sciences article
Effect of fermentation time on the physicochemical and functional properties of pea protein‐enriched flour fermented by Aspergillus oryzae and Aspergillus niger by Kumitch, Hayley M.; Stone, Andrea K.; Nickerson, Michael T.; Korber, Darren R.; Tanaka, Takuji is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Kumitch, Hayley M.; Stone, Andrea K.; Nickerson, Michael T.; Korber, Darren R.; Tanaka, Takuji
- Publisher
- AACC International (American Association of Cereal Chemists); Wiley (John Wiley & Sons); John Wiley and Sons Inc.; Wiley (ISSN 0009-0352)
- Published
- 2020
- Field
- Agricultural and Biological Sciences (Life Sciences)