Hasil Pencarian - Cynthia El Youssef

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    Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts

    Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts oleh Cynthia El Youssef, Pascal Bonnarme, Sébastien Fraud, Anne-Claire Péron, Sandra Helinck, Sophie Landaud

    Diterbitkan 2020-03-01
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