Desert legumes as sustainable sources of proteins and bioactive peptides: Technological insights into functional food development from underutilized plants

Author:

Chauhan Shelly,Joshi Tripti,Adhikari Utkarsh,Sinha Anagh,Deepa P.R.,Sharma Pankaj Kumar

Funder

University Grants Commission

Publisher

Elsevier BV

Reference242 articles.

1. Impact of processing on nutritional and antinutritional factors of legumes: A review;Abbas;Revista Mexicana Délelőtt Ingeniera Quimica,2021

2. Acheson, J. (2016). Pea protein isolate in food and beverage products. Agriculture and Agri-Food Canada. 〈www.https://publications.gc.ca/pub?id=9.825565&sl=0〉.

3. Fermented pulse-based food products in developing nations as functional foods and ingredients;Adebo;Functional Food - Improve Health through Adequate Food,2017

4. Effect of isolation techniques on the characteristics of pigeon pea (Cajanus cajan) protein isolates;Adenekan;Food Science and Nutrition,2018

5. Mitigating global greenhouse gas emission: The role of trees as a clean mechanism for CO2 sequestration;Adiaha;Journal of Agricultural Sciences - Sri Lanka,2020

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