Evaluation of Functional and Nutritional Properties of Hydrolyzed Broad Bean and Quinoa Flours-Reference-Cited by-同舟云学术

Evaluation of Functional and Nutritional Properties of Hydrolyzed Broad Bean and Quinoa Flours

Published:2022-02-18 Issue: Volume: Page:
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Container-title:III Conference la ValSe-Food and VI Symposium Chia-Link Network
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Author:

Gremasqui Ileana de los A.,Giménez Maria A.,Lobo Manuel O.,Sammán Norma C.^ORCID

Publisher

MDPI

Link

https://www.mdpi.com/2673-9976/8/1/12/pdf

Reference12 articles.

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2. Physicochemical properties of hydrolysates from enzy-matic hydrolysis of pumpkin (Cucurbita moschata) protein meal;Muhamyankaka;Int. Food Res. J.,2013

3. Characterization of hydrolysates produced by mild-acid treatment and enzymatic hydrolysis of defatted soybean flour

4. Influence of Degree of Hydrolysis on Chemical Composition, Functional Properties, and Antioxidant Activities of Chinese Sturgeon (Acipenser sinensis) Hydrolysates Obtained by Using Alcalase 2.4L

5. Colorimetric Method for Determination of Sugars and Related Substances

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1. Influence of Substitution of Wheat and Broad Bean Flour for Hydrolyzed Quinoa Flour on Cookie Properties;la ValSe-Food 2023;2023-09-28

2. Heat Treatment, Cultivar and Formulation Modify the Sensory Properties and Consumer Acceptability of Gels Containing Faba Bean (Vicia faba L. minor) Protein Concentrates;Foods;2022-09-28