Effect of the Concentration, pH, and Ca2+ Ions on the Rheological Properties of Concentrate Proteins from Quinoa, Lentil, and Black Bean
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DOI: 10.3390/foods11193116
Abstract: Given consumer trends propelling a movement toward using plant protein in the food industry and searching for alternative protein ingredients by the industry, this study aimed to assess the influence of factors such as protein… read more here.
Keywords: rheological properties; concentration; effect concentration; concentration ca2 ... See more keywords