Effects of Spray Drying and Lactic Acid Fermentation on the Technological Characteristics of Yellow and Green Pea (Pisum sativum L.) Protein Products by María Angeles Guraya, Antonia Miwa Iguti, Edison Paulo De Ros Triboli, Eliana Paula Ribeiro, Cecilia Accoroni, María Andrea Espósito, Pablo Antonio Torresi, María Agustina Reinheimer, Ezequiel Godoy

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