Article Versions Notes

Alrosan M, Tan T-C, Easa AM, Alu’datt MH, Tranchant CC, Almajwal AM, Gammoh S, Maghaydah S, Dheyab MA, Jameel MS, et al. Improving the Functionality of Lentil–Casein Protein Complexes through Structural Interactions and Water Kefir-Assisted Fermentation. Fermentation. 2023; 9(2):194. https://doi.org/10.3390/fermentation9020194

Alrosan, Mohammad, Thuan-Chew Tan, Azhar Mat Easa, Muhammad H. Alu’datt, Carole C. Tranchant, Ali Madi Almajwal, Sana Gammoh, Sofyan Maghaydah, Mohammed Ali Dheyab, Mahmood S. Jameel, and et al. 2023. "Improving the Functionality of Lentil–Casein Protein Complexes through Structural Interactions and Water Kefir-Assisted Fermentation" Fermentation 9, no. 2: 194. https://doi.org/10.3390/fermentation9020194

Alrosan, M., Tan, T. -C., Easa, A. M., Alu’datt, M. H., Tranchant, C. C., Almajwal, A. M., Gammoh, S., Maghaydah, S., Dheyab, M. A., Jameel, M. S., & Al-Qaisi, A. (2023). Improving the Functionality of Lentil–Casein Protein Complexes through Structural Interactions and Water Kefir-Assisted Fermentation. Fermentation, 9(2), 194. https://doi.org/10.3390/fermentation9020194