Quality Attributes of Ultra-High Temperature-Treated Model Beverages Prepared with Faba Bean Protein Concentrates

The objective of this research was to develop a model faba bean drink with a high concentration of protein (>4% w/w). The protein molecular weights and frequency for both faba and soy were assessed using SDS-PAGE. Results showed similarities in the protein molecular weight of both faba and soy (m...

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Detalles Bibliográficos
Autores principales: Nawaz, Malik Adil, Singh, Tanoj Kumar, Stockmann, Regine, Jegasothy, Hema, Buckow, Roman
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8226724/
https://www.ncbi.nlm.nih.gov/pubmed/34070795
http://dx.doi.org/10.3390/foods10061244

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8226724/
https://www.ncbi.nlm.nih.gov/pubmed/34070795
http://dx.doi.org/10.3390/foods10061244

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