Comparative Evaluation of Antimicrobial Activity and Functional Properties of Native and Esterified Legume Proteins

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

COMPARATIVE STUDY ON FLAXSEED PROTEIN PRODUCTS PREPARED BY DIFFERENT METHODS.

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

Quality evaluation of untraditional instant stock powder from some legumes

The Impact of Soaking and Germination on Chemical Composition, Carbohydrate Fractions, Digestibility, Antinutritional Factors and Minerals Content of Some Legumes and Cereals Gra

Influence of Different Processing Methods on the Chemical Analysis, Nutritional and Phytochemical Composition of Lima Beans (Phaseolus lunatus); An Underutilized Edible Crop

STUDY OF PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF SOYA BEAN PROTEIN ISOLATE (LABORATORY-PRODUCED) AND ITS USE IN CAKE MAKING

Chemical composition and secondary metabolites of Egyptian faba bean (Vicia faba L.) effected by germination and soaking

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