E. Cepeda et al., FUNCTIONAL-PROPERTIES OF FABA BEAN (VICIA-FABA) PROTEIN FLOUR DRIED BY SPRAY-DRYING AND FREEZE-DRYING, Journal of food engineering, 36(3), 1998, pp. 303-310
Faba protein flour of Vicia faba was obtained by precipitation and cen
trifugation from peeled and milled seeds. The flour was dried by spray
drying and freeze drying. The effect of both methods of drying on fun
ctional properties such as solubility, emulsification, water retention
, viscosity and enzymatic hydrolysis was studied. (C) 1998 Elsevier Sc
ience Limited. Ail rights reserved.