Modification of pulse proteins for improved functionality and flavor profile: A comprehensive review
Author:
Affiliation:
1. Department of Plant Sciences North Dakota State University Fargo North Dakota USA
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12736
Reference167 articles.
1. Comparison of the Aroma Characteristics of Acid-Hydrolyzed and Enzyme-Hydrolyzed Vegetable Proteins Produced from Soy
2. A pulse-based diet is effective for reducing total and LDL-cholesterol in older adults
3. Effect of succinylation on the physicochemical properties of soy protein hydrolysate
4. Functional properties of protein hydrolysates from pea (Pisum sativum,L) seeds
5. Protein Chemical Modification on Endogenous Amino Acids
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