Beyond eggs: Influence of deflavouring on the techno-functional properties of faba bean protein concentrate and potential as an innovative egg replacer in pound cake
Utilising faba bean protein concentrate as an egg replacer in pound cake formulations offers a promising path for addressing dietary preferences and functional properties in baked goods. Further processing, like deflavouring, could significantly impact the techno-functional properties of the faba be...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225003178 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|