Functional properties of faba bean (Vicia faba) protein flour dried by spray drying and freeze drying
1998
Cepeda, E. | Villaran, M.C. | Aranguiz, N.
Faba protein flour of Vicia faba was obtained by precipitation and centrifugation from peeled and milled seeds. The flour was dried by spray drying and freeze drying. The effect of both methods of drying on functional properties such as solubility, emulsification, water retention, viscosity and enzymatic hydrolysis was studied.
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书目信息
Journal of food engineering
卷
36
期
3
页码
303
- 310
ISSN
0260-8774
出版者
Springer Berlin Heidelberg
其它主题
Food processing quality; Wettability; Emulsification activity; Emulsification index; Flour
语言
英语
类型
Journal Article; Text
2024-02-28
MODS