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Effect of Different Technological Factors on the Gelation of a Low-Lectin Bean Protein Isolate.
Moreno, Helena M; Díaz, M Teresa; Borderías, A Javier; Domínguez-Timón, Fátima; Varela, Alejandro; Tovar, Clara A; Pedrosa, Mercedes M.
Afiliação
  • Moreno HM; Veterinary Faculty, Department of Food Technology, Avda. Puerta de Hierro, s/n, 28040, Madrid, Spain. helena.moreno@ucm.es.
  • Díaz MT; Food Technology Department, National Agricultural and Food Research and Technology Institute (INIA), Ctra de La Coruña Km 7.5, 28040, Madrid, Spain.
  • Borderías AJ; Products Department, Institute of Food Science Technology and Nutrition (ICTAN-CSIC), C/ José Antonio Nováis, 10, 28040, Madrid, Spain.
  • Domínguez-Timón F; Products Department, Institute of Food Science Technology and Nutrition (ICTAN-CSIC), C/ José Antonio Nováis, 10, 28040, Madrid, Spain.
  • Varela A; Food Technology Department, National Agricultural and Food Research and Technology Institute (INIA), Ctra de La Coruña Km 7.5, 28040, Madrid, Spain.
  • Tovar CA; Department of Applied Physics, Faculty of Sciences, University of Vigo, As Lagoas, 32004, Ourense, Spain.
  • Pedrosa MM; Food Technology Department, National Agricultural and Food Research and Technology Institute (INIA), Ctra de La Coruña Km 7.5, 28040, Madrid, Spain.
Plant Foods Hum Nutr ; 77(1): 141-149, 2022 Mar.
Article em En | MEDLINE | ID: mdl-35247155
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Phaseolus / Lectinas Idioma: En Revista: Plant Foods Hum Nutr Assunto da revista: BOTANICA / CIENCIAS DA NUTRICAO Ano de publicação: 2022 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: Phaseolus / Lectinas Idioma: En Revista: Plant Foods Hum Nutr Assunto da revista: BOTANICA / CIENCIAS DA NUTRICAO Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Espanha