Hydrolyzed protein from Lupinus albus (INIA-Boroa variety) for the functional food industry: An example of partnership between farmers and academia-Reference-Cited by-同舟云学术

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Hydrolyzed protein from Lupinus albus (INIA-Boroa variety) for the functional food industry: An example of partnership between farmers and academia

Published:2023-01 Issue: Volume:174 Page:114428
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Oliveira Patricia E.^ORCID,Benavides Sergio F.,Huenufil Daniel,Zarate Pablina,Petit-Breuilh Ximena

Publisher

Elsevier BV

Subject

Food Science

Reference16 articles.

1. Impact of high hydrostatic pressure on protein aggregation and rheological properties of legume batters;Angioloni;Food and Bioprocess Technology,2013

2. Effect of lime on gelatinization of corn flour and starch;Bryant;Cereal Chemistry,1997

3. Lupino, y taller estratégico del sector. Informe Final. Diciembre 2001,2001

4. Glycemic index of Pastas partially substituted with legumes;Granito;Annals of Nutrition and Metabolism,2013

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