Pulse Proteins, Their Extraction and Application in Bakery Products: A Review

https://hdl.handle.net/10779/DRO/DU:27905817

journal contribution

posted on 2025-05-02, 06:09 authored by Anahita Sharifi, Farhad Ahmadi, Pankaj Maharjan, Ken Ng, Hafiz Suleria, Cassandra Walker

Pulse Proteins, Their Extraction and Application in Bakery Products: A Review

History

Related Materials

1.
DOI - Is version of https://doi.org/10.1080/87559129.2024.2421228

Location

London, Eng.

Open access

No

Language

eng

Publication classification

C1.1 Refereed article in a scholarly journal

Journal

Food Reviews International

Volume

41

Pagination

832-856

ISSN

8755-9129

eISSN

1525-6103

Issue

3

Publisher

Taylor & Francis

Publication URL

http://dx.doi.org/10.1080/87559129.2024.2421228

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Categories

Keywords

baked products DRY FRACTIONATION EMULSIFYING PROPERTIES Food Science & Technology functional properties FUNCTIONAL-PROPERTIES ISOELECTRIC PRECIPITATION Legume proteins LENTIL PROTEIN Life Sciences & Biomedicine Nutrition & Dietetics PEA PROTEIN PHYSICOCHEMICAL PROPERTIES PLANT PROTEIN protein extraction RHEOLOGICAL PROPERTIES Science & Technology SOY PROTEIN

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