Application of pulses cooking water as functional ingredients: the foaming and gelling abilities

European Food Research and Technology

Volumn 244, Issue 1, 2018, Pages 97-104

  Stantiall, Sophie E ^a   Dale, Kylie J ^a   Calizo, Faith S ^a   Serventi, Luca ^a  

^a LINCOLN UNIVERSITY   (New Zealand)

Author keywords

Fibre; Functional ingredients; Protein; Pulses; Texture

Indexed keywords

FIBERS; GELATION; PROTEINS; SENSORY ANALYSIS; TEXTURES;

CHEMICAL COMPOSITIONS; FOAMING ABILITY; FOOD QUALITY; FUNCTIONAL INGREDIENT; HARICOT BEANS; PHYSICOCHEMICAL PROPERTY; PROTEIN CONTENTS; PULSES;

COOKING;

EID: 85021843770     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-017-2943-x     Document Type: Article

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