Comparative study on the Chemical Composition and Functional Properties of some Legume Protein Preparations

Composite Flours from Wheat-Legumes Flour. 1. Chemical Composition, Functional Properties and Antioxidant Activity

Promoting Soybean Protein Functional Properties By Enzymatic Hydrolysis: Characterization, Antioxidant Activity, Functional Properties And Application.

Hydrolysis of Soybean Meal Protein by Pepsin and Its Effect as Antimicrobial and Anti-Inflammatory

COMPARATIVE STUDY ON FLAXSEED PROTEIN PRODUCTS PREPARED BY DIFFERENT METHODS.

Physicochemical and Functional Properties, Nutritional Value andBioactive Compounds of Some Composite Flours

Antibacterial and Antioxidant Activity of Sheep Whey Protein Hydrolysates and Their Fractions

FUNCTIONAL PROPERTIES OF FABA BEAN PROTEIN AND EFFECT OF ENZYMATIC HYDROLYSIS ON ITS ANTIOXIDANT ACTIVITY

Effect of Solid-State Fermentation on the Nutritional Value of Chickpea Flour and Physicochemical, Antioxidant Activity and Sensory Evaluation of Pan Bread

Bio-Functionality of Peptides Derived from Milk Proteins during Fermentation by Some Lactic Acid Bacterial Isolates