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Generating Multi-Functional Pulse Ingredients for Processed Meat Products—Scientific Evaluation of Infrared-Treated Lentils
In the last decade, various foods have been reformulated with plant protein ingredients to enhance plant-based food intake in our diet. Pulses are in the forefront as protein-rich sources to aid in providing sufficient daily protein intake and may be used as binders to reduce meat protein in product...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10138159/ https://www.ncbi.nlm.nih.gov/pubmed/37107516 http://dx.doi.org/10.3390/foods12081722 |