Baru Proteins: Extraction Methods and Techno-Functional Properties for Sustainable Nutrition and Food Innovation.

Foods · 2025 · PMC12026944 · PMID 40282688

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a decreasing trendno p-value reported

Similarly, OHC shows a decreasing trend, with DBF exhibiting the highest value (199.80%) compared to BPI (155.50%), likely due to the loss of low-molecular-weight protein fractions, such as albumins and globulins, during the extraction process [ 37 , 62 ].

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