Premium
Functional properties of air‐classified yellow pea ( Pisum sativum )fractions
Author(s) -
Horváth Erika,
OrmaiCserhalmi Zsuzsanna,
Czukor BÁLint
Publication year - 1989
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740490412
Subject(s) - pisum , sativum , pea protein , botany , biology , chemistry , horticulture , food science
The objective of the present investigation was the characterisation of yellow pea ( Pisum sativum L) fractions obtained on a commercial scale by air classification of the milled peas. Some analytical aspects of the process were investigated including particle size distribution of fractions and their functional properties.
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom