Development and physicochemical characterization of a new grass pea (Lathyrus sativus L.) miso.
Rafaela SantosAna MansidãoMariana MotaAnabela RaymundoCatarina PristaPublished in: Journal of the science of food and agriculture (2020)
Two innovative misos were developed from grass pea. After 4 months, the texture parameters and viscoelastic moduli for grass pea misos, were similar to the control misos made from soybean, showing that grass pea can be used as a raw material to produce a sustainable miso with potentially healthy properties. © 2020 Society of Chemical Industry.