New Technology of Functional Bakery Products
Peas (Pisum sativum L.) are rich in protein, B vitamins, and dietary fiber, represented by hemicellulose and pectins. In terms of amino acids, pea proteins are as close to the reference protein as possible. The limiting amino acids of pea protein are sulfur-containing, i.e., methionine and cysteine....
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Kemerovo State University
2023-09-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | https://fptt.ru/en/issues/22025/22008/ |