Functional Proteins from Biovalorization of Peanut Meal: Advances in Process Technology and Applications
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11130-022-01040-8.pdf
Reference64 articles.
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2. Bessada SMF, Barreira JCM, Oliveira MBPP (2019) Pulses and food security: dietary protein, digestibility, bioactive and functional properties. Trends Food Sci Technol 93:53–68. https://doi.org/10.1016/j.tifs.2019.08.022
3. Corredig M, Young N, Dalsgaard TK (2020) Food proteins: processing solutions and challenges. Curr Opin Food Sci 35:49–53. https://doi.org/10.1016/j.cofs.2019.12.010
4. Kotecka-Majchrzak K, Sumara A, Fornal E, Montowska M (2020) Oilseed proteins – properties and application as a food ingredient. Trends Food Sci Technol 106:160–170. https://doi.org/10.1016/J.TIFS.2020.10.004
5. Grossmann L, Weiss J (2021) Alternative protein sources as technofunctional food ingredients. Annu Rev Food Sci Technol 12. https://doi.org/10.1146/annurev-food-062520-093642
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