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Palabras clave – provistas por la editorial

Lens; protein; amino acid; legume; functionality; bioactive peptides; gluten-free; legumes; faba beans; fermentation; textural properties; nutritional properties; wattle seed species; nutritional profile; sensory profile; gel electrophoresis; vicilin; 7S-globulins; food allergens; Lup an 1; sweet lupin species; food labelling; processed food; defatted soybean flour; jet mill; super-fine powder; tofu; quantitative descriptive analysis; texture profile analysis; volatiles; fatty acids; characterisation; fingerprinting; multivariate data analysis; lupin; plant protein; aroma profile; techno-functional properties; lactobacteria; foam; SDS-PAGE; solubility; emulsifying capacity; pea protein; lactic acid bacteria; yeast; beany; green; soybean; allergens; allergenicity; genetically modified; Gly m 7; galactooligosaccharides; GOS; gut microbiota; pea; prebiotic; raffinose oligosaccharides; short-chain fatty acids (SCFA); pulses; health benefits; processing; microbiota; sensory properties