Lentil protein: a review of functional properties and food application. An overview of lentil protein functionality

International Journal of Food Science and Technology

Volumn 53, Issue 4, 2018, Pages 892-903

  Jarpa Parra, Marcela ^a  

^a UNIVERSIDAD ADVENTISTA DE CHILE   (Chile)

Author keywords

Functionality; lentil; protein; structure

Indexed keywords

ALUMINUM; EMULSIFICATION; ENVIRONMENTAL TECHNOLOGY; FOOD SUPPLY; GELATION; PHYSICAL CHEMISTRY; PROTEINS; STRUCTURE (COMPOSITION); SUSTAINABLE DEVELOPMENT;

AGRICULTURAL SCIENCE; ENVIRONMENTAL CONDITIONS; ENVIRONMENTAL SUSTAINABILITY; FOOD SCIENCE AND TECHNOLOGY; FUNCTIONAL PROPERTIES; FUNCTIONALITY; LENTIL; PROTEIN FUNCTIONALITIES;

FUNCTIONAL FOOD;

EID: 85034754911     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13685     Document Type: Review

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