Optimizing the functional properties of the emulsion and foam kimia lentil protein isolate
IntroductionIn this study, the influence of three independent variables, namely temperature (ranging from 4 to 30 degrees Celsius), time (ranging from 20 to 60 minutes), and pH (ranging from 8.50 to 10), on the extraction of Kimia lentil protein, as well as the physical, chemical, and functional pro...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Persa |
| Publicado em: |
Ferdowsi University of Mashhad
2023-05-01
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| coleção: | پژوهشهای حبوبات ایران |
| Assuntos: | |
| Acesso em linha: | https://ijpr.um.ac.ir/article_43981_ac3cea305502ccfee59fca87d639f78a.pdf |
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