Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties - ScienceDirect
Por um escritor misterioso
Descrição
PDF) Gelation properties of salt-extracted pea protein induced by heat treatment
Pea proteins as emerging biopolymers for the emulsification and encapsulation of food bioactives - ScienceDirect
PDF) Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins
Structural and physicochemical properties of pea starch affected by germination treatment - ScienceDirect
A review on plant-based proteins from soybean: Health benefits and soy product development - ScienceDirect
Bioactive peptides derived from plant origin by-products: Biological activities and techno-functional utilizations in food developments – A review - ScienceDirect
Characterization of physicochemical, functional and antioxidant properties of western Himalayan black pea - ScienceDirect
Foods, Free Full-Text
Physicochemical properties, rheological behavior and morphology of pectin- pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion - ScienceDirect
Modifying quinoa protein for enhanced functional properties and digestibility: A review - ScienceDirect
Molecules, Free Full-Text
Full article: Composition, physicochemical properties of pea protein and its application in functional foods
Nutritional composition, anti-nutritional factors, pretreatments-cum-processing impact and food formulation potential of faba bean (Vicia faba L.): A comprehensive review - ScienceDirect
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products - ScienceDirect
Protein-based strategies for fat replacement: Approaching different protein colloidal types, structured systems and food applications - ScienceDirect
de
por adulto (o preço varia de acordo com o tamanho do grupo)
