Plant-based proteinaceous snacks: Effect of fermentation and ultrasonication on end-product characteristics

Gunasekaran YK, Lele V, Sakiene V, Zavistanaviciute P, Zokaityte E, Klupsaite D, Bartkevics B, Guiné RPF, Bartkiene E (2020)
Plant-based proteinaceous snacks: Effect of fermentation and ultrasonication on end-product characteristics.
Food Science & Nutrition, 8(9), 4746-4756.

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