Pubblicazioni

Lentil-based yogurt alternatives fermented with multifunctional strains of lactic acid bacteria-techno-functional, microbiological, and sensory characteristics

2022 - FOODS
Boeck, Theresa; Ispiryan, Lilit; Hoehnel, Andrea; Sahin, Aylin W; Coffey, Aidan; Zannini, Emanuele; Arendt, Elke K

Nutritional and rheological features of lentil protein Isolate for yoghurt-like application

2021 - FOODS
Boeck, Theresa; Zannini, Emanuele; Sahin, Aylin W.; Bez, Juergen; Arendt, Elke K.

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