Evaluation of pea protein and modified pea protein as egg replacers
HD Hoang - 2012 - search.proquest.com
Native yellow pea (Pisum sativum) protein isolates (PPIs) showed good foaming and
emulsifying properties but a poor gelling characteristic. However, this can be corrected by …
emulsifying properties but a poor gelling characteristic. However, this can be corrected by …