A STUDY ON THE POSSIBILITY OF USING SELECTED PLANT PROTEINS
AS SUBSTITUTES OF ANIMAL PROTEINS IN FORMING AND STABILIZING
FOOD FOAMS
Tzvetelin Dessev, Vesela Chalova, Ivelina Desseva*,
Rosen Chochkov, Magdalena Stoyanova, Petya Ivanova
Key words: Pulse proteins, Pea, Lupin, Foams, Amino acid composition.
