Pea protein properties are altered following glycation by microwave heating

Publication date: October 2021Source: LWT, Volume 150Author(s): Ulku Ertugrul, Serap Namli, Ozan Tas, Tolgahan Kocadagli, Vural Gokmen, S.Gulum Sumnu, Mecit Halil Oztop
Source: LWT Food Science and Technology - Category: Food Science Source Type: research
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