2022peer-reviewed96 citations
Physical and techno-functional properties of a common bean protein concentrate compared to commercial legume ingredients for the plant-based market
Lucas de Paiva Gouvêa, Rodrigo Fernandes Caldeira, Tatiana de Lima Azevedo, Melícia Cintia Galdeano, Ilana Felberg, Janice Ribeiro Lima +1 more
Food Hydrocolloids
Concepts
PhaseolusIngredientLegumeFood scienceEmulsionSoya beanHigh proteinPlant protein