PHYSICOCHEMICAL CHARACTERIZATION OF ÑUÑA BEAN (Phaseolus vulgaris L.) PROTEIN EXTRACT
Background: Although legume protein extracts are useful in food preparation and processing as foam stabilizers and as viscosity, palatability and nutrition enhancers, many legume proteins from South America have not been characterized extensively. One such legume is the ñuña bean (Phaseolus vulgaris...
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| Autores principales: | , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Universidad de Antioquia
2020
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/17c5764238754645950b7c64f18fd06e |
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