Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties - ScienceDirect
Por um escritor misterioso
Last updated 23 maio 2024
Structural and physicochemical properties of pea starch affected by germination treatment - ScienceDirect
Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties - ScienceDirect
Applied Sciences, Free Full-Text
PDF) Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins
The Potential of Cold Plasma for Safe and Sustainable Food Production: Trends in Biotechnology
Physicochemical, functional and emulsifying properties of plant protein powder from industrial sesame processing waste as affected by spray and freeze drying - ScienceDirect
Characterization of odor-active compounds of various pea preparations by GC-MS, GC-O, and their correlation with sensory attributes - ScienceDirect
Applied Sciences, Free Full-Text
Modulating molecular interactions in pea protein to improve its functional properties - ScienceDirect
Flaxseed and sprouted lentil seeds as functional ingredients in the development of nutritionally fortified “clean-label” gluten-free breads - ScienceDirect
PDF) White bean and hazelnuts flours: Application in gluten-free bread
Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties - ScienceDirect
Healthy expectations of high hydrostatic pressure treatment in food processing industry - ScienceDirect
Plant proteins at low concentrations as natural emulsifiers for an effective orange essential oil microencapsulation by spray drying - ScienceDirect
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