Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6397653 | Food Research International | 2013 | 11 Pages |
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
Chloé Murat, Marie-Hélène Bard, Claire Dhalleine, Nathalie Cayot,