Unification of approaches to assessing the quality and functional and technological properties of protein-containing products from processing legume raw materials
Legume seeds are a traditional food group with high nutrient density and sensory characteristics. A distinctive feature of legumes is their ability both to act as the main food ingredient and to perform the functions of a food additive. At the same time, there is no unity of approaches in the use of...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2025-07-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/771 |
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