Using casein and gluten protein fractions to obtain functional ingredients
Today, the food industry widely uses both animal and plant proteins. Animal proteins have a balanced amino acid composition, while plant proteins have more pronounced functional properties. However, both types of proteins can act as allergens, which limits their practical application. Therefore, we...
| Published in: | Foods and Raw Materials |
|---|---|
| Main Authors: | , |
| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2023-06-01
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| Subjects: | |
| Online Access: | https://jfrm.ru/en/issues/21476/21473/ |