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Pea protein and starch: Functional properties and applications in edible films

  • Published:2024-03 Issue: Volume:15 Page:100927
  • ISSN:2666-1543
  • Container-title:Journal of Agriculture and Food Research
  • language:en
  • Short-container-title:Journal of Agriculture and Food Research

Author:

Farshi Parastou,Mirmohammadali Seyedeh Nooshan,Rajpurohit Bipin,Smith J Scott,Li YonghuiORCID

Funder

National Institute of Food and Agriculture

Publisher

Elsevier BV

Subject

Agricultural and Biological Sciences (miscellaneous),Agronomy and Crop Science,Food Science

Reference261 articles.

1. FAO technical support for improvement within the street food sector;Codjia,2000

2. CRC Handbook of World Food Legumes: Nutritional Chemistry, Processing Technology, and Utilization;Salunkhe,1989

3. Pulse proteins: processing, characterization, functional properties and applications in food and feed;Boye;Food Res. Int.,2010

4. Pulse Foods: Processing, Quality and Nutraceutical Applications;Tiwari,2020

5. Composition, molecular structure, properties, and modification of pulse starches: a review;Hoover;Food Res. Int.,2010

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