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Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
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Improving the structure of lentil proteins during fermentation and their association with nutritional values and

Sofyan Maghaydah1,2, Mohammad Alrosan3,4, Muhammad H Alu'datt2,5

  • 1Department of Human Nutrition and Dietetics, College of Health Sciences, Abu Dhabi University, Zayed City, Abu Dhabi, United Arab Emirates.

International Journal of Food Sciences and Nutrition
|February 20, 2025
PubMed

Keywords:
Lentil proteinsdigestibilityfermentationprotein qualitysolubility

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