| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7597364 | Food Chemistry | 2014 | 9 Pages |
Abstract
The results suggest that P. alba cotyledon flour could be a new alternative in the formulation of functional foods not only for its high protein content but also by the biological and functional properties of its proteins and protein hydrolysates.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Florencia Cattaneo, Jorge Esteban Sayago, MarÃa Rosa Alberto, Iris Catiana Zampini, Roxana Mabel Ordoñez, Verónica Chamorro, Adriana Pazos, MarÃa Inés Isla,