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Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: expansion of legume protein utilization as food ingredients

Abhiroop Mookerjee, Takuji Tanaka

2022Current Opinion in Food Science41 citationsDOI

Topics & Concepts

LegumeBiotechnologyFood scienceBiologyChemistryBotanyPhytase and its ApplicationsProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides
Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: expansion of legume protein utilization as food ingredients | Litcius