PULSE FLOUR BASED EMULSIONS – THE EFFECT OF OIL TYPE ON TECHNOLOGICAL AND FUNCTIONAL CHARACTERISTICS
Three different types of whole pulse flours (broad bean, green and red lentils) were used to obtain emulsions and thereafter heat-set gels, and their properties were compared to the soy protein concentrate. The influence of different vegetable oils (sunflower, canola and palm) on emulsions and heat...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Babes-Bolyai University
2018-03-01
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| Col·lecció: | Studia Universitatis Babes-Bolyai Chemia |
| Matèries: | |
| Accés en línia: | https://studia.reviste.ubbcluj.ro/index.php/chemia/article/view/8139 |
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