Chickpea Protein Isolation, Characterization and Application in Muffin Enrichment
The aim of this study was to enhance the nutritional value and the functional characteristics of muffins by enriching with chickpea protein isolate, while keeping their rheological characteristics. Chickpea Protein isolate (CPI) was prepared by alkaline solubilization (pH 11), followed by isoelectri...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
ISEKI_Food Association (IFA)
2020-02-01
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| Col·lecció: | International Journal of Food Studies |
| Matèries: | |
| Accés en línia: | https://www.iseki-food-ejournal.com/article/355 |
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