id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
afs-145290	Guraya, María Angeles; Iguti, Antonia Miwa; Triboli , Edison Paulo De Ros; Ribeiro, Eliana Paula; Accoroni, Cecilia; Espósito, María Andrea; Torresi, Pablo Antonio; Reinheimer, María Agustina; Godoy, Ezequiel; Guraya, María Angeles	Effects of Spray Drying and Lactic Acid Fermentation on the Technological Characteristics of Yellow and Green Pea (Pisum sativum L.) Protein Products	2024	16	.pdf	application/pdf	10530	453	49	Nonetheless, in contrast to animal proteins, pea proteins typically exhibit a diminished biological value owing to their reduced content of sulfur-containing amino acids. Pea protein presents several advantages, such as cost-effectiveness, hypoallergenic properties, and positive consumer percep- tion (Lam et al. 2018).	cache/afs-145290.pdf	txt/afs-145290.txt