The effects of blanching on composition and modification of proteins in navy beans (Phaseolus vulgaris)
Santanu Deb‐Choudhury, Janine M. Cooney, Diane Brewster, Stefan Clerens, Scott O. Knowles, Mustafa M. Farouk, Anita J. Grosvenor, Jolon M. Dyer
Topics & Concepts
BlanchingPhaseolusFood scienceChemistryGlobulinStorage proteinProtein qualityBiochemistryComposition (language)LegumePlant proteinBiologyBotanyPhilosophyLinguisticsGeneImmunologyProteins in Food SystemsMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides