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...

Full description

Saved in:
Bibliographic Details
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