Vol. 8, Issue 6 (2020)
Functional properties and food processing applications of plant proteins
Author(s): Gayatri D, Mounika P and Ravali GR
Abstract: The plant sources with high protein content with good functional properties are suitable for food applications. There are two methods to extract the protein from plant sources such as dry processing method and wet processing method. In this paper, protein extractions using wet processing methods such as alkaline extraction, functional properties and applications in food processing industries were reviewed.
DOI: 10.22271/chemi.2020.v8.i6z.11032
Pages: 1817-1819 | 1103 Views 487 Downloads
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How to cite this article:
Gayatri D, Mounika P, Ravali GR. Functional properties and food processing applications of plant proteins. Int J Chem Stud 2020;8(6):1817-1819. DOI: 10.22271/chemi.2020.v8.i6z.11032
