Gelation of a broad bean (Vicia faba L. minor) protein fraction (prepared at pH 2) in dependence on some influencing factors
Author:
Publisher
Wiley
Subject
Food Science
Reference26 articles.
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4. , , , and , quoted from [1].
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2. Fava bean ( Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color;Comprehensive Reviews in Food Science and Food Safety;2020-12-16
3. Gelling of Plant Based Proteins;Product Design and Engineering;2013-08-09
4. Preparation of transparent pea protein gels: a comparison of isolation procedures;International Journal of Food Science & Technology;2007-06-28
5. Off-flavour reduction in Vicia faba bean protein isolate;Food Chemistry;1988-01
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