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Enhancing the sensory and nutritional properties of faba bean protein through fermentation with lactic acid bacteria and Bacillus spp

N. Larsen; M.G. Henriksen; C. Crocoll; Q. Li; R. Lametsch; M.M. Poojary; L. Krych; M.A. Petersen; L. Jespersen
International Journal of Food Microbiology · Vol. 446 · pp. 111549 · 2026
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Bibliographic Information

JournalInternational Journal of Food Microbiology
PublisherElsevier
Publication Date2026-01-01
Publication Year2026
Volume446
Pages111549
Document TypeJournal Article
eISSN0168-1605
DOI10.1016/j.ijfoodmicro.2025.111549
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1984-02-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/01681605
Publisher PageOpen Publisher Page
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