Skip to content
UT Oriental
  • Inicio
  • Soporte Técnico

UT Oriental
  • Inicio
  • Soporte Técnico

Reducing antinutrients and off-flavour volatiles in kidney bean powder through mushroom mycelium fermentation

Leave a Comment / Procesos Alimentarios / By admin
Bookmark (0)
Please login to bookmark Close

Publication date: May 2026

Source: Innovative Food Science & Emerging Technologies, Volume 109

Author(s): Xiang Li, Manickavasagan Annamalai, Loong-Tak Lim

​Publication date: May 2026Source: Innovative Food Science & Emerging Technologies, Volume 109Author(s): Xiang Li, Manickavasagan Annamalai, Loong-Tak Lim Read More

Related posts:

Default ThumbnailNon-destructive testing techniques (NDTTs) for microbial contamination in cheese: A review Default ThumbnailA compatibility-guided GT-SuSy cascade and two-step fed-batch strategy enable scalable and cost-effective biosynthesis of Rebaudioside M Default ThumbnailEnhancing the functional properties of tilapia protein through moderate hydrolysis with flavorzyme Default ThumbnailFrom isolate to concentrate: Insights into the texturization of pea protein systems during high-moisture extrusion Default ThumbnailA comparative analysis of specific surface area and molecular structure in CO2-microbubble-assisted starch hydrolysis for the effective binding of α-amylase to starch Default ThumbnailEffect of high-intensity pulsed magnetic field on protein-starch interactions and quality of fresh noodles
← Previous Post
Next Post →

Continuar buscando...

Nueva Información Actualizada

    © 2026 UT Oriental | Powered by UT Oriental

    Aviso importante: Por motivos de actualización administrativa y renovación de licencias, el servicio de esta biblioteca entrará en pausa próximamente.