Structural Interactions And Fermentation Of Lentil Protein With Other Proteins To Improve The Functional And Nutritional Properties
In recent years, there has been increasing interest in plant-based proteins such as lentil proteins (LPs) due to their good availability, low cost, and global production. The main factors limiting the use of lentil proteins in the food industry are its low water solubility, poor digestibility, an...
Saved in:
Main Author: | Mohammad Hani Ahmad, Alrosan |
---|---|
Format: | Thesis |
Language: | English |
Published: |
2022
|
Subjects: | |
Online Access: | http://eprints.usm.my/59124/1/24%20Pages%20from%20ALROSAN%20MOHAMMAD%20HANI%20AHMAD%20-%20TESIS.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient
by: Lim, Siew Khim
Published: (2021) -
Effect of lentil bean in production of lentil biscuit / Siti Nur Amirah Azuddin
by: Azuddin, Siti Nur Amirah
Published: (2008) -
The Effect Of Physical Treatment And
Fermentation On Chemical And
Nutritional Composition Of Malaysian
Rubber Seed
by: Eka Hamonangan , Dongoran
Published: (2011) -
Physicochemical Properties And Protein Digestibility Of Tuna By-Products Obtained Through Enzymatic Hydrolysis
by: Herpandi, Herpandi
Published: (2014) -
Properties Of Soy Protein Isolate-chitosan Bioadhesives For Production Of Oil Palm Trunk Particleboard
by: Lamaming, Sofie Zarina
Published: (2023)