Editorial: Exploiting the potential of native and modified legume proteins for the development of functional foods

被引：1
作者：
Sharif, Hafiz Rizwan [1 ]
Sharif, Mian Kamran [2 ]
Raza, Husnain [3 ]
机构：
[1] Univ Cent Punjab, Dept Food Sci & Technol, Fac Sci & Technol, Lahore, Pakistan
[2] Univ Agr Faisalabad, Natl Inst Food Sci & Technol, Fac Food Nutr & Home Sci, Faisalabad, Pakistan
[3] Univ Copenhagen, Dept Food Sci, Copenhagen, Denmark
来源：
FRONTIERS IN NUTRITION | 2024年 / 11卷
关键词：
legume proteins; modified legume proteins; structural and functional properties; functional food; applications;
D O I：
10.3389/fnut.2024.1361730
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
引用
收藏
页数：2
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