Article ID Journal Published Year Pages File Type
6397653 Food Research International 2013 11 Pages PDF
Abstract
These results lead to a better understanding of the flavour compounds of pea flour and of proteins, and of their evolution during the protein extraction process. Then, these results could permit to adapt, to improve some key parameters or to add some steps at the process in order to better control the beany flavour development.
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Authors
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