Determinación de la capacidad emulsionante de proteína extraída de la arveja (Pisum sativum L.) para su aprovechamiento y valorización en la industria alimentaria

Abstract

This research was carried out with the purpose of determining the emulsifying capacity of the protein extract of pea flour [Pisum sativum L.]. At the end of the research, we concluded that the protein extract of pea flour presented emulsifying activity and can be considered as an additive within the food industry.