Effect of Fermentation on the Protein Digestibility and Levels of Non-Nutritive Compounds of Pea Protein Concentrate.
- DOI
- 10.17113/ftb.56.02.18.5450
- Published
- 2018 Jun
- Container
- Food technology and biotechnology
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.17113/ftb.56.02.18.5450,
title = {Effect of Fermentation on the Protein Digestibility and Levels of Non-Nutritive Compounds of Pea Protein Concentrate.},
author = {Çabuk B and Nosworthy MG and Stone AK and Korber DR and Tanaka T and House JD and Nickerson MT},
year = {2018},
journal = {Food technology and biotechnology},
doi = {10.17113/ftb.56.02.18.5450},
url = {https://doi.org/10.17113/ftb.56.02.18.5450}
}RIS
TY - JOUR TI - Effect of Fermentation on the Protein Digestibility and Levels of Non-Nutritive Compounds of Pea Protein Concentrate. AU - Çabuk B AU - Nosworthy MG AU - Stone AK AU - Korber DR AU - Tanaka T AU - House JD AU - Nickerson MT PY - 2018 JO - Food technology and biotechnology DO - 10.17113/ftb.56.02.18.5450 UR - https://doi.org/10.17113/ftb.56.02.18.5450 ER -
APA
B, Ç., MG, N., AK, S., DR, K., T, T., JD, H., & MT, N. (2018). Effect of Fermentation on the Protein Digestibility and Levels of Non-Nutritive Compounds of Pea Protein Concentrate.. Food technology and biotechnology. https://doi.org/10.17113/ftb.56.02.18.5450
Source records
- pubmed · retrieved 2026-09-26T15:40:46.248Z