HIGHLIGHTS
- who: Sara Simu00f5es et al. from the Instituto Superior de Agronomia, Universidade de Lisboa have published the research work: Impact of Grass Pea Sweet Miso Incorporation in Vegan Emulsions: Rheological, Nutritional and Bioactive Properties, in the Journal: Foods 2023, 11, x FOR PEER REVIEW of 16/03/2023
- what: Previous to this work an innovative miso was developed to increase grass pea usage and consumption using fermentation as a tool to extol this ingredient.
- how: All the results obtained from the following methodologies were analyzed and compared with a previously optimized faba bean . . .
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