Functional properties of legumes important for food applications
The market demand for foods with plant-based protein sources such as meat analogues has increased due to for example consumer awareness of environmental, ethical, and health issues. Meat analogues based on soy have dominated the market due to soybean’s protein quality and eminent functional properti...
| Autor principal: | |
|---|---|
| Formato: | Second cycle, A2E |
| Lenguaje: | sueco Inglés |
| Publicado: |
2021
|
| Materias: | |
| Acceso en línea: | https://stud.epsilon.slu.se/16824/ |
Ejemplares similares: Functional properties of legumes important for food applications
- Barley starch, structure and properties
- The importance of buffalo milk in the curd manufacture of Sri Lanka
- Suitability of different pulses in falafel making – a new application for Swedish foods
- Gut microbiota and its importance in the development of obesity and insulin resistance
- How antinutrients found in legumes and legume-based products affect the bioavailability of nutrients
- Effects of polysaccharides and protein on rheological properties of a baobab-based sauce