Search Results for: Pastry
malnutrition) use pea protein in their formulation. moreover, emulsifying properties, good solubility, outstanding dispersion in water, reaction of maillard (non-enzymatic browning), easy mixing, fluidity of powder... are all features of pea protein that are sought by food industries. it is used in bakery, pastry
malnutrition) use pea protein in their formulation. moreover, emulsifying properties, good solubility, outstanding dispersion in water, reaction of maillard (non-enzymatic browning), easy mixing, fluidity of powder... are all features of pea protein that are sought by food industries. it is used in bakery, pastry...
https://euvepro.eu/about-proteins/pea-protein/