Erratum to: Effect of Fermentation with Different Lactobacilli on the Organoleptic Properties of Pea Protein Isolate

Puntos clave

• To correct previous findings related to the impact of different Lactobacilli on the properties of pea protein isolate.
• Review of original fermentation techniques using various Lactobacilli strains.
• Assessment of organoleptic properties like taste and texture.
• Comparison with previous results from the erroneous publication.
• Clarified specific lactobacilli showed distinct effects on taste and texture.
• Noted that some original conclusions were overstated or inaccurate.

Resumen