Faba bean tempeh: The effects of fermentation and cooking on protein nutritional quality and sensory quality
Faba bean proteins have lower nutritional quality compared to animal proteins, as plant proteins, in some cases, provide a less complete profile of essential amino acids (EAA) and contain antinutritional factors that can limit protein digestibility. Tempeh fermentation though is reported to improve...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-03-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X25000103 |
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