Comparison of Bioactive Compounds Content and Techno-Functional Properties of Pea and Bean Flours and their Protein Isolates
Mercedes M. Pedrosa, Alejandro Varela, Fátima Domínguez-Timón, Clara A. Tovar, Helena M. Moreno, A. Javier Borderías, M.T. Dı́az
Topics & Concepts
Food scienceLegumeTrypsinPea proteinChemistryProtein isolateComposition (language)StarchFunctional foodTrypsin inhibitorBiologyBiochemistryEnzymeBotanyPhilosophyLinguisticsProteins in Food SystemsPhytase and its ApplicationsFood composition and properties