Impact of drum drying conditions on functional properties and flow behavior of gluten-free instant fermented mung bean-rice soup
Author:
Funder
Scientific Research Projects, Manisa Celal Bayar University
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-021-05105-5.pdf
Reference36 articles.
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3. Boye J, Zare F, Pletch A (2010) Pulse proteins: processing, characterization, functional properties and applications in food and feed. Food Res Int 43:414–431. https://doi.org/10.1016/j.foodres.2009.09.003
4. Bradford MM (1976) A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein–dye binding. Anal Biochem 72:248–254
5. Çaǧlar A, Erol N, Elgün MS (2013) Effect of carob flour substitution on chemical and functional properties of tarhana. J Food Process Preserv 37:670–675. https://doi.org/10.1111/j.1745-4549.2012.00708.x
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