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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

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