Techno-Functional and Sensory Characterization of Commercial Plant Protein Powders

Many new plant proteins are appearing on the market, but their properties are insufficiently characterized. Hence, we collected 24 commercial proteins from pea, oat, fava bean, chickpea, mung bean, potato, canola, soy, and wheat, including different batches, and assessed their techno-functional and...

Descripción completa

Detalles Bibliográficos
Autores principales: Jakobson, Kadi, Kaleda, Aleksei, Adra, Karl, Tammik, Mari-Liis, Vaikma, Helen, Kriščiunaite, Tiina, Vilu, Raivo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379337/
https://www.ncbi.nlm.nih.gov/pubmed/37509897
http://dx.doi.org/10.3390/foods12142805

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379337/
https://www.ncbi.nlm.nih.gov/pubmed/37509897
http://dx.doi.org/10.3390/foods12142805

Ejemplares similares