Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties
Svenja Krause, Eugenia Ayebea Asamoah, Delphine Huc-Mathis, Gabrielle Moulin, Ralf Jakobi, Barbara Rega, Catherine Bonazzi
Topics & Concepts
Maillard reactionFood scienceChemistryPea proteinFractionationStarchWheat flourLipid oxidationChromatographyBiochemistryAntioxidantFood composition and propertiesProteins in Food SystemsMeat and Animal Product Quality