Techno-functional properties of thermally treated black...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2021 / 01 Vol. 136

Techno-functional properties of thermally treated black bean protein concentrate generated through ultrafiltration process

Alfaro-Diaz, A., Urías-Silvas, J.E., Loarca-Piña, G., Gaytan-Martínez, M., Prado-Ramirez, R., Mojica, L.
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Volume:
136
Journal:
LWT
DOI:
10.1016/j.lwt.2020.110296
Date:
January, 2021
File:
PDF, 1.10 MB
2021
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