The Effect of Processing Condition on the Functionality of Faba Bean Protein

by admin | Sep 13, 2020 | Research Paper

Abstract: The aim of this project was to evaluate the functional properties of brown rice protein, pea protein, faba bean protein and pumpkin protein.

Publish: 30th, August, 2020
Wang Yi Jin, Lim Wensheng & Dr. Matthew Zhao; et al.
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The Effect of Processing Condition on the Functionality of Faba Bean Protein

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