Effect of drying methods on the structure, thermo and functional properties of fenugreek (Trigonella foenum graecum) protein isolate.
Samira FeyziMehdi VaridiFatemeh ZareMohammad Javad VaridiPublished in: Journal of the science of food and agriculture (2017)
This research suggests that any drying method must be conducted in its gentle state in order to sustain native structure of proteins and promote their functionalities. © 2017 Society of Chemical Industry.
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