Efecto del tratamiento térmico sobre las características tecno-funcionales de concentrados proteínicos de dos especies de frijol del género Vigna
The functional properties of proteins are essential in the food industry since they influence the characteristics of the food; they are a part of, therefore, consumer acceptance. Specifically, legume proteins are relevant for their content of essential amino acids. However, not all legume genera and...
| Autores principales: | , , , , , |
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| Formato: | Artículo |
| Lenguaje: | spa |
| Publicado: |
Universidad Autónoma de Nuevo León
2023
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| Materias: | |
| Acceso en línea: | https://idcyta.uanl.mx/index.php/i/article/view/10 |