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Comparison of Bioactive Compounds Content and Techno-Functional Properties of Pea and Bean Flours and their Protein Isolates.
Pedrosa, Mercedes M; Varela, Alejandro; Domínguez-Timón, Fátima; Tovar, Clara A; Moreno, Helena M; Borderías, A Javier; Díaz, M Teresa.
Afiliação
  • Pedrosa MM; Food Technology Department, National Institute for Agricultural and Food Research and Technology (INIA), Ctra de La Coruña Km 7.5, 28040, Madrid, Spain. mmartin@inia.es.
  • Varela A; Food Technology Department, National Institute for Agricultural and Food Research and Technology (INIA), Ctra de La Coruña Km 7.5, 28040, Madrid, Spain.
  • Domínguez-Timón F; Institute of Food Science Technology and Nutrition (ICTAN-CSIC), C/ José Antonio Nováis, 10, 28040, Madrid, Spain.
  • Tovar CA; Department of Applied Physics, Faculty of Sciences, University of Vigo, As Lagoas, 32004, Ourense, Spain.
  • Moreno HM; Institute of Food Science Technology and Nutrition (ICTAN-CSIC), C/ José Antonio Nováis, 10, 28040, Madrid, Spain.
  • Borderías AJ; Veterinary Faculty. Department of Food Technology, Avda. Puerta de Hierro, s/n, 28040, Madrid, Spain.
  • Díaz MT; Institute of Food Science Technology and Nutrition (ICTAN-CSIC), C/ José Antonio Nováis, 10, 28040, Madrid, Spain.
Plant Foods Hum Nutr ; 75(4): 642-650, 2020 Dec.
Article em En | MEDLINE | ID: mdl-33097987
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Farinha / Fabaceae Idioma: En Revista: Plant Foods Hum Nutr Assunto da revista: BOTANICA / CIENCIAS DA NUTRICAO Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Espanha
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Farinha / Fabaceae Idioma: En Revista: Plant Foods Hum Nutr Assunto da revista: BOTANICA / CIENCIAS DA NUTRICAO Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Espanha