Yanyan Lao, Qianyu Ye, Yong Wang, Cordelia Selomulya
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引用次数: 0
Abstract
Pea (Pisum sativum) protein, as a pulse protein second only to soy protein, has shown increasing popularity in the plant-based food market. Numerous studies have shown the desirable techno-function...
期刊介绍：
Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for:
•food scientists and technologists
•food and cereal chemists
•chemical engineers
•agriculturists
•microbiologists
•toxicologists
•nutritionists
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