Sourdough fermentation and red lentil protein enrichment as sustainable valorization of pasta by-products to make new pasta
This study explored the potential of using pasta by-products-based sourdough, with or without red lentil protein isolate (RLPI) enrichment, for pasta making. Fructilactobacillus sanfranciscensis A1, Lacticaseibacillus rhamnosus Fc3-6, and Lacticaseibacillus casei Fc1-13 were used as sourdough starte...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S266592712500125X |
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