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.

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Journal of Hygienic Engineering and Design