Cargando…
Quantifying water distribution between starch and protein in doughs and gels from mildly refined faba bean fractions
The development of novel and sustainable food products, such as cheese- and meat analogues, requires a better understanding of the use of less refined ingredients. We investigated the distribution of water between the protein and starch phase of doughs and heat-induced gels made from air-classified...
| Autores principales: | , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9046618/ https://www.ncbi.nlm.nih.gov/pubmed/35497777 http://dx.doi.org/10.1016/j.crfs.2022.03.013 |