Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties - ScienceDirect
Por um escritor misterioso
Descrição
PDF) Sensory Profile, Functional Properties and Molecular Weight Distribution of Fermented Pea Protein Isolate
Physicochemical properties and in vitro antidiabetic potential of fibre concentrates from onion by-products - ScienceDirect
Different reaction times for phosphorylation of sorghum flour (Sorghum bicolor): Physicochemical evaluation and application in the formulation of gluten-free cakes - ScienceDirect
Enzymatic hydrolysis of soy protein to high moisture textured meat analogue with emphasis on antioxidant effects: As a tool to improve techno-functional property - ScienceDirect
How pea fractions with different protein composition and purity can substitute WPI in heat-set gels - ScienceDirect
PDF) Combined effects of isolation temperature and pH on functionality and beany flavor of pea protein isolates for meat analogue applications
Plant-based proteins and their multifaceted industrial applications - ScienceDirect
Candelilla wax: Prospective suitable applications within the food field - ScienceDirect
Applied Sciences, Free Full-Text
Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties - ScienceDirect
Concentrated pea protein – apple pectin mixtures as food glue: Influence of biopolymer concentration and pH on stickiness - ScienceDirect
de
por adulto (o preço varia de acordo com o tamanho do grupo)
