000			01403nam a2200133Ia 4500
008			220620s9999||||xx |||||||||||||| ||und||
020			_a9783040000000
245		0	_aLegumes as Food Ingredient _bCharacterization, Processing, and Applications
546			_aEnglish[eng]
650			_aLens||protein||amino acid||legume||functionality||bioactive peptides||gluten-free||legumes||faba beans||fermentation||textural properties||nutritional properties||wattle seed species||nutritional profile||sensory profile||gel electrophoresis||vicilin||7S-globulins||food allergens||Lup an 1||sweet lupin species||food labelling||processed food||defatted soybean flour||jet mill||super-fine powder||tofu||quantitative descriptive analysis||texture profile analysis||volatiles||fatty acids||characterisation||fingerprinting||multivariate data analysis||lupin||plant protein||aroma profile||techno-functional properties||lactobacteria||foam||SDS-PAGE||solubility||emulsifying capacity||pea protein||lactic acid bacteria||yeast||beany||green||soybean||allergens||allergenicity||genetically modified||Gly m 7||galactooligosaccharides||GOS||gut microbiota||pea||prebiotic||raffinose oligosaccharides||short-chain fatty acids (SCFA)||pulses||health benefits||processing||microbiota||sensory properties
700			_aClemente, Alfonso||Jimenez-Lopez, Jose C.
856			_uhttps://mdpi.com/books/pdfview/book/3695
942			_cEB
999			_c28224 _d28224