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Effects of High Pressure Processing and Heat Treatment on Pulse Protein Structure, Function, and Digestibility

[学位论文]

Hall, Alexandra E.
Cornell University.

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ISBN	9798516921797
作者	Hall, Alexandra E.	授予学位单位	Cornell University.
导师	Moraru, Carmen	学位	Ph.D.
学科	Food science.	国籍	US
页码/总页数	214 p. / 214	出版年	2021
中图分类号	S37
关键词	Heat treatment High pressure processing Protein digestibility Protein functionality Pulse proteins Trypsin inhibitors

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