Modification of Legume Proteins for Improved Functionality
Recent studies have indicated that legume proteins can be potentially used as an alternative to animal-derived protein ingredients for many food and biomaterial applications, however some modifications may be first required to improve their functionality since they show relatively lower solubility a...
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| Formato: | Capítulo de libro |
| Lenguaje: | inglés |
| Publicado: |
IntechOpen
2021
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| Materias: | |
| Acceso en línea: | https://www.intechopen.com/chapters/75299 |
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