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Effect of fermentation time and pH on: a) emulsifying activity (EA), b) emulsion stability (ES), c) foam capacity (FC), d) foam stability (FS), e) nitrogen solubility index (NSI), and f) water hydration capacity (WHC) of pea protein-enriched flour fermented by Lactobacillus plantarum. Data represent the mean value±standard deviation (N=3)
