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Autor:
Regina G.A. Politiek, Eirini Pegiou, Lotta L. Balfoort, Marieke E. Bruins, Maarten A.I. Schutyser, Julia K. Keppler
Publikováno v:
Future Foods, Vol 8, Iss , Pp 100274- (2023)
Dry fractionation is low in energy and water use and thus a sustainable option to obtain protein-rich ingredients. Air-classification is used to remove starch from legumes, and electrostatic separation can be used to remove fibres from other starting
Externí odkaz:
https://doaj.org/article/e3674c21588e42e592f8f842f830d10e
