Physicochemical, structural, and functional characterization of guar meal protein isolate (Cyamopsis tetragonoloba)
Guar korma and churi protein isolates were assessed for their physicochemical, nutritional, functional, structural, and digestibility properties for their application in the food industry. The water extracted protein isolate of guar korma showed a protein content of 89.7 % and a yield of 48.7 %. Wat...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Elsevier
2024-02-01
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| Series: | Heliyon |
| Assuntos: | |
| Acceso en liña: | http://www.sciencedirect.com/science/article/pii/S2405844024009563 |
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