Effects of concentration and partial hydrolysis on functional properties of hull-less barley protein concentrates
Author:
Affiliation:
1. Bolu Abant İzzet Baysal University, Faculty of Engineering, Department of Food Engineering, Gölköy Campus, 14030 Bolu, Turkey.
Publisher
Codon Publications
Subject
Agronomy and Crop Science,Food Science
Link
https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2018.1390
Reference34 articles.
1. Comparative study of the functional properties of bambarra groundnut (Voandzeia subterranean), jack bean (Canavalia ensiformis) and mucuna bean (Mucuna pruriens) flours
2. Enzymatic hydrolysis of food proteins, 1st edition
3. Solubilized Wheat Protein Isolate: Functional Properties and Potential Food Applications
4. Comparative study of the emulsifying and foaming properties of defatted coriander (Coriandrum sativum) seed flour and protein concentrate
5. Solubility and emulsifying properties of barley protein concentrate
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