TY  - JOUR
AU  - Moreno Conde, Helena María
AU  - Díaz, María Teresa
AU  - Borderías, A. Javier
AU  - Domínguez Timón, Fátima
AU  - Varela, Alejandro
AU  - Tovar, Clara A.
AU  - Pedrosa, Mercedes M.
PY  - 2022
DO  - 10.1007/s11130-022-00956-5
SN  - 0921-9668
UR  - https://hdl.handle.net/20.500.14352/71475
T2  - Plant Foods for Human Nutrition
AB  - Gelling ability of a bean protein isolate (BPI) obtained from a naturally low-lectin variety (Phaseolus vulgaris var. Almonga) was analysed. For that purpose differences on gels processing: concentration (14% and 17%), salt addition (0 and 2%), and pH...
LA  - eng
M2  - 141
PB  - Elsevier
KW  - Legumes
KW  - White bean protein isolate
KW  - Gelation
KW  - Mechanical properties
KW  - Viscoelasticity
TI  - Effect of Different Technological Factors on the Gelation of a Low-Lectin Bean Protein Isolate
TY  - journal article
VL  - 77
ER  -