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International journal of food microbiology, v.248, 2017년, pp.63 - 71
Xu, Y. , Wang, Y. , Coda, R. , Sade, E. , Tuomainen, P. , Tenkanen, M. , Katina, K.
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Fava bean flour is regarded as a potential plant-based protein source, but the addition of it at high concentration is restricted by its poor texture-improving ability and by anti-nutritional factors (ANF). Exopolysaccharides (EPS) produced by lactic acid bacteria (LAB) are regarded as good texture ...
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