Kavitha Lakshmipathy

PhD in Food Science and Senior Graduate Assistant
University of Arkansas
Fayetteville, Arkansas, United States

Disclosure information not submitted.

Presentation(s):

• Enhance the neutral taste and quality of chickpea protein by integrating acid extraction with conventional methods

  Monday, April 28, 2025
  5:00 PM – 6:00 PM PST

• Lactic acid bacteria fermentation as a method to improve off-flavor and enhance the quality of pulse protein.

  Wednesday, April 30, 2025
  10:55 AM – 11:15 AM PST