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Improving the techno-functionality of air-classified pea flour fine fraction by enzymatic proteolysis,followed by Maillard-induced conjugation with available carbohydrates in the flour |
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| Authors: | Abhiroop Mookerjee Michael Nickerson Takuji Tanaka |
| Affiliation: | Department of Food and Bioproduct Sciences, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Saskatchewan, Canada |
| Abstract: | |
| Keywords: | functional properties Maillard reaction pea protein-enriched flour proteases protein–carbohydrate conjugates |