Recent progress on the functional properties and  modification of kidney bean protein

ZHANG Zifan; WU Sisi; LIU Chunxiu; SONG Xuelin; MA Tiezheng

doi:10.13995/j.cnki.11-1802/ts.034670

Recent progress on the functional properties and modification of kidney bean protein

ZHANG Zifan, WU Sisi, LIU Chunxiu, SONG Xuelin, MA Tiezheng

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (5) : 357-366.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (5) : 357-366. DOI: 10.13995/j.cnki.11-1802/ts.034670

Recent progress on the functional properties and modification of kidney bean protein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(5): 357-366 https://doi.org/10.13995/j.cnki.11-1802/ts.034670

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Received	Revised
2022-12-21	2023-01-19
Issue Date
2024-04-09

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