Lactic fermentation of legume extracts - the effect on sensory and technofunctional properties and their application in different food matrices

Toelstede, S.S.ToelstedeBez, J.J.BezBack, W.W.BackKlotzbücher, B.B.KlotzbücherBerger, R.G.R.G.Berger2022-03-122022-03-122012https://publica.fraunhofer.de/handle/publica/377422en664688Lactic fermentation of legume extracts - the effect on sensory and technofunctional properties and their application in different food matricespresentation