Protein structural changes in lentil flour during soaking/germination and thermal treatments: Indication of nutritional and functional properties
Functional characteristics of lentil's protein have a significant impact on texture of developed food products and are an important consideration for ingredient manufacturers in food industries. Soaking/germination and thermal treatments are well-known methods in modifying these characteristics...
Main Authors: | Tahereh Najib, Mohamad Mehdi Heydari, Kaiyang Tu, Miranda Vu, Venkatesh Meda |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2023-12-01
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Series: | Food Chemistry Advances |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23002964 |
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