Improving the Digestibility of Lentil Flours and Protein Isolate and Characterization of Their Enzymatically Prepared Hydrolysates
Author:
Affiliation:
1. Agriculture and Agri-Food Canada, Saint-Hyacinthe, Canada
Funder
Agriculture and Agri-Food Canada (AAFC) and Pulse Canada
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2015.1123269
Reference27 articles.
1. Enzymatic protein hydrolysates in human nutrition
2. Factors affecting thein vitro protein digestibility of chickpea albumins
3. Comparison of Digestibility and Quality of Intact Proteins with Their Respective Hydrolysates
4. Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques
5. Starch, Functional Properties, and Microstructural Characteristics in Chickpea and Lentil As Affected by Thermal Processing
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