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Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean
The aim of this work was to compare functional properties including solubility, emulsifying and foaming properties of native and thermally treated adzuki, soy and pea protein isolates prepared under the same conditions. These functional properties were tested at four pH values: pH 3.0, pH 5.0, pH 7....
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4397294/ https://ncbi.nlm.nih.gov/pubmed/25892775 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1298-6 |
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