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Showing 1 to 1 of 1 for “"Ingredients characterisation"”.
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Impact of fungal fermentation on plant-based protein ingredients and pasta production waste
… fermentation (LSF) to transform it into food ingredients. Quinoa flour and fava bean flour were characterised regarding nutritional composition, techno-functional properties, and aromatic profiles, after undergoing SSF with Aspergillus oryzae and Rhizopus oligosporus. As a result, the …