Pea proteins: A review of chemistry, technology of production, and utilization-Reference-Cited by-同舟云学术

Pea proteins: A review of chemistry, technology of production, and utilization

Published:1991-01 Issue:1 Volume:7 Page:103-134
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Owusu‐Ansah Y. J.,McCurdy S. M.

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/87559129109540903

Reference119 articles.

1. FAO Statistics Series No. 70,1985

2. Composition of peas (Pisum sativum) varying widely in protein content

3. Mossé, J. and Pernollet, J. C. 1983. “Chemistry and Biochemistry of Legumes”. Edited by: Arora, S. K. 111London: Edward Arnold Publ. Ltd.

4. Slinkard, A. E. 1980. “Production, Utilization and Marketing of Field Peas: Final report (Volume I),”. (Volume I), Ottawa: New Crop Development Fund, Agriculture Canada.

Cited by 90 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Characterizing Dry Pea (Pisum sativum L.) for Improved Nutritional Traits and the Potential for Biofortification;Legume Science;2024-07-26

2. A Lexicon of Descriptive Sensory Terms for Peas (Pisum sativum L.): A Systematic Review;Foods;2024-07-20

3. Air Classification Modifies the Susceptibility of Brewer's Spent Grain to Enzymatic Hydrolysis and the Protein Content and Functional Properties of Derived Hydrolysates;2024

4. Protein composition and nutritional aspects of pea protein fractions obtained by a modified isoelectric precipitation method using fermentation;Frontiers in Nutrition;2023-11-02

5. PLANT-BASED MILK ANALOGUES;Gıda;2023-08-15