Functional and textural properties of a dehulled oat (Avena sativa L) and pea (Pisum sativum) protein isolate cracker

LWT

Volumn 86, Issue , 2017, Pages 418-423

  Morales Polanco, E ^a   Campos Vega, R ^a   Gaytan Martinez M ^a   Enriquez, L G ^b   Loarca Pina G ^a  

^a UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^b Roquette Food Company Mexico SA de CV   (Mexico)

Author keywords

Cracker; Functional and textural properties; Oat; Pea protein isolate; Physicochemical; Texture profile analysis

Indexed keywords

ANTIOXIDANTS; PHYSICOCHEMICAL PROPERTIES; TEXTURES;

CRACKER; FUNCTIONAL AND TEXTURAL PROPERTIES; PEA PROTEIN ISOLATES; PHYSICOCHEMICAL; TEXTURE PROFILE ANALYSIS;

PROTEINS;

EID: 85036471895     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.08.015     Document Type: Article

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