Effect of enzyme hydrolysis on the functionality, protein quality, and flavour profile of lentil and chickpea protein isolates

Akshaya Thirulogasundar, Yuping Lu + Show 10 more

https://doi.org/10.1007/s11694-023-02228-5

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Journal: Journal of Food Measurement & Characterization	Publication Date: Jan 13, 2024
Citations: 1

Abstract

Effect of enzyme hydrolysis on the functionality, protein quality, and flavour profile of lentil and chickpea protein isolates

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