Processing parameters, techno-functional properties and potential food application of lentil protein concentrate as an ingredient for the plant-based market-Reference-Cited by-同舟云学术

Processing parameters, techno-functional properties and potential food application of lentil protein concentrate as an ingredient for the plant-based market

Published:2024-08 Issue: Volume:189 Page:114569
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Caldeira Rodrigo Fernandes,de Paiva Gouvêa Lucas,de Lima Azevedo Tatiana^ORCID,Conte Carmine,de Sá Daniela de Grandi Castro Freitas,Galdeano Melícia Cintia,Felberg Ilana,Lima Janice Ribeiro,Mellinger Caroline Grassi^ORCID

Publisher

Elsevier BV

Reference54 articles.

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5. Plant-based food and protein trend from a business perspective: Markets, consumers, and the challenges and opportunities in the future;Aschemann-Witzel;Critical Reviews in Food Science and Nutrition,2020

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