Open access
Sep 2026
Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties, Nutritional Value, and Sensory Characteristics of a White Kidney Bean-Based Beverage
The increasing demand for sustainable food systems, high-value resource utilization, and dietary diversification has promoted the development of plant-based beverages. This study aimed to develop a white kidney bean-based beverage (WKBB) through lactic acid bacteria fermentation and investigate the effects of different...
Ye-Wen Xu, Li-Ping Sun, Ying Gu et al.
· Foods · 0 citations