HIGHLIGHTS
- who: Juliu00e1n Quintero and colleagues from the College of Pharmaceutical and Food Sciences, University of Antioquia, Calle , No53-108, University Campus, Medellu00edn, Colombia have published the article: Effect of the Concentration, pH, and Ca2+ Ions on the Rheological Properties of Concentrate Proteins from Quinoa, Lentil, and Black Bean, in the Journal: Foods 2022, 3116 of /2022/
- what: Given consumer trends propelling a movement toward using plant protein in the food industry and searching for alternative protein ingredients by the industry this study aimed to assess the influence of factors such as protein medium pH and . . .
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