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René Lametsch
University of Copenhagen
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SCHOLARLY PAPERS
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Scholarly Papers (1)
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1.
Enhancing the Sensory and Nutritional Properties of Faba Bean Protein Through Fermentation with Lactic Acid Bacteria and Bacillus Spp
Number of pages: 36
Posted: 21 Jul 2025
Nadja Larsen
,
Martin Griffin Henriksen
,
Christoph Crocoll
, René Lametsch,
Mahesha M. Poojary
,
Lukasz Krych
,
Mikael Agerlin Petersen
and
Lene Jespersen
University of Copenhagen - Department of Food Science, University of Copenhagen, University of Copenhagen, University of Copenhagen, University of Copenhagen, University of Copenhagen, University of Copenhagen and University of Copenhagen - Department of Food Science
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Abstract:
Faba protein, fermentation, aroma compounds, amino acids, kokumi, vicine-convicine
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