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Changes in IgE binding capacity, structure, physicochemical properties of peanuts through fermentation with Bacillus natto and Lactobacillus plantarum along with autoclave pretreatment

EngineeringFood FermentationBiotechnologyBiochemical EngineeringBacillus NattoFood MicrobiologyAlternative Protein SourceFood EngineeringFood ProcessingMicrobiologyIge Binding CapacityAutoclave PretreatmentFood TechnologyHealth Sciences