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A review of techno-functional properties of legume proteins and their potential for development of new products.

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Title: A review of techno-functional properties of legume proteins and their potential for development of new products.
Authors: Huamaní-Perales, Claudia1 (AUTHOR), Vidaurre-Ruiz, Julio1,2 (AUTHOR) vidaurrejm@lamolina.edu.pe, Salas-Valerio, Walter1,2 (AUTHOR), Cabezas, Dario Marcelino3,4 (AUTHOR), Repo-Carrasco-Valencia, Ritva1,2 (AUTHOR)
Source: European Food Research & Technology. Aug2024, Vol. 250 Issue 8, p2069-2092. 24p.
Database: Hospitality & Tourism Complete
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  Data: A review of techno-functional properties of legume proteins and their potential for development of new products.
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  Data: <searchLink fieldCode="JN" term="%22European+Food+Research+%26+Technology%22">European Food Research & Technology</searchLink>. Aug2024, Vol. 250 Issue 8, p2069-2092. 24p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=hjh&AN=178529073
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        Value: 10.1007/s00217-024-04536-6
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        Text: English
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        StartPage: 2069
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              M: 08
              Text: Aug2024
              Type: published
              Y: 2024
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