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Seed protein concentration in pea
2010Sumary of the book : Rich in bibliographic references, this book presents the current status of knowledge on the physiology of the pea crop. It draws on contributions from plant physiologists and researchers in various other disciplines who have been working together for many years on the production of plants rich in proteins.
Larmure, Annabelle +1 more
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Effects of hexane on protein profile and techno-functional properties of pea protein isolates
Food Chemistry, 2023Alain Doyen, Alexia Gravel
exaly
The Biological Value of Alaska Pea Proteins
The Journal of Nutrition, 1954B H, SCHNEIDER, D F, MILLER
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Recent progress in the utilization of pea protein as an emulsifier for food applications
Trends in Food Science and Technology, 2019Travis G Bürger
exaly
Pea protein isolate production
2020ABSTRACT PEA PROTEIN ISOLATE PRODUCTION GÜRGEN, Emre M. Sc, Department of Food Engineering Supervisor: Prof. Dr. Suat UNGAN August 2005, 69 pages Pea seeds were tempered at moisture contents of 12.0±0.1, 13.0±0.1, 14.0+.0.1 and 15.0±0.3%. The seeds with different moisture contents were then milled and fractioned according to the particle size of 53 ...
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