Effect of Germination Time on Physicochemical, Electrophoretic, Rheological, and Functional Performance of Chickpea Protein Isolates
Author:
Affiliation:
1. Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Science & Technology, Jammu 180009, India
2. Department of Food Technology, Islamic University of Science & Technology, Awantipora 192122, Kashmir, India
Funder
University Grants Commission
Department of Food Science & Technology, SKUAST-J
Department of Food Technology, Awantipora
Publisher
American Chemical Society (ACS)
Link
https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.0c00067
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5. Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques
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