Process Optimization and Product Characteristics of Pea Protein Fermented Milk
In order to satisfy the demand of consumers for a diversified intake of high quality protein, a fermented plant-based milk substitute product was developed from pea protein. The relationship between the addition of pea protein powder, pea starch and white sugar and the organoleptic quality of the pr...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040090 |