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Some physicochemical and functional properties of alfalfa soluble leaf proteins

✍ Scribed by B.P. Lamsal; R.G. Koegel; S. Gunasekaran


Book ID
116725993
Publisher
Elsevier Science
Year
2007
Tongue
English
Weight
250 KB
Volume
40
Category
Article
ISSN
1096-1127

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Oilseeds have potential food uses because of their high protein content. Besides, these proteins when added to a type of foods, supply desirable functional properties, such as whipping capacity and viscosity, emulsification and water and oil holding capacities. Rapeseed and soybean protein isolates