亚洲最大福利网站_4hu四虎永久网址_麻豆国产原创_国产成人av一区二区

The Pros and Cons of Pea Protein in Bakery Products
date:Feb 01, 2019
solubility, emulsification, water and oil holding, Ms. Constanza said. However, pea protein performs differently from whey protein in terms of solubility and gelling. Differences in functionality can be attributed to the differences in the type of protein fractions.

Another advantage of using pea protein in bakery products is that it can replace potential allergens such as wheat, dairy and egg. This sets it apart from many other plant proteins, including soy, wheat or whey.

Baking companies sh

12/23 23:50