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Techno-functional and sensory properties of pigeon pea-rice protein blends for beverage applications

Gabriela Silva Mendes Coutinho1,2, Priscylla Martins Carrijo Prado1, Lizandra Allice Vieira da Silva1

  • 1Agronomy School, Federal University of Goiás (UFG), Campus Samambaia, Km-0, Goiânia, Goiás CEP 74690-900 Brazil.

Journal of Food Science and Technology
|June 22, 2026
PubMed

Keywords:
Alternative proteinCajanus cajanFunctional propertiesPlant-basedProtein powderVegetarians

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