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January 4, 2020Cereal Chemistry

Effect of fermentation time on the physicochemical and functional properties of pea protein‐enriched flour fermented by Aspergillus oryzae and Aspergillus niger

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HKHayley M. KumitchASAndrea K. StoneUniversity of SaskatchewanMNMichael T. NickersonUniversity of Saskatchewan

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Kumitch et al. (2020) studied this question.

synapsesocial.com/papers/6a98cbbf0db9ef5c6f748797https://doi.org/10.1002/cche.10257
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Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Impact of Solid‐State Fermentation (<i>Aspergillus oryzae</i>) on Functional Properties and Mineral Bioavailability of Black‐Eyed Pea (<i>Vigna unguiculata</i>) Seed Flour2016 · 80 citations
  2. 2Production of fungal antibiotics using polymeric solid supports in solid-state and liquid fermentation2006 · 74 citations