Unification of approaches to assessing the quality and functional and technological properties of protein-containing products from processing legume raw materials
Legume seeds are a traditional food group with high nutrient density and sensory characteristics. A distinctive feature of legumes is their ability both to act as the main food ingredient and to perform the functions of a food additive. At the same time, there is no unity of approaches in the use of...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2025-07-01
|
| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/771 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|