Submerged fermentation of lentil protein isolate and its impact on protein functionality, nutrition, and volatile profilesDai Shi(University of Saskatchewan), Michael T. Nickerson(University of Saskatchewan)Journal of Food ScienceMay 20, 202410.1111/1750-3841.17111Cited by 11SaveCiteExport RISWatch citationsRelated PapersEffect of solid-state fermentation on the functionality, digestibility, and volatile profiles of pulse protein isolates|Food Bioscience|2024|20