Pulse protein ingredient modification
Author:
Affiliation:
1. The Annex by Ardent Mills Denver CO USA
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11548
Reference72 articles.
1. Dry fractionation for sustainable production of functional legume protein concentrates
2. Pulse proteins: Processing, characterization, functional properties and applications in food and feed
3. Seed Protein of Lentils: Current Status, Progress, and Food Applications
4. Production of protein-rich pulse ingredients through dry fractionation: A review
5. Pulse proteins: from processing to structure–function relationships;Singhal A;Grain legum,2016
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