Editorial: Improving protein functionality using conventional and non-conventional methods Waqas N. Baba 1 , Akmal Nazir 2 , Fawzi Banat 3 ,

Editorial: Improving protein functionality using conventional and non-conventional methods Waqas N. Baba 1 , Akmal Nazir 2 *, Fawzi Banat 3 , Constantinos Stathopoulos 4 and Nur Cebi 5 1 University of Kashmir, Srinagar, India, 2 United Arab Emirates University, Al-Ain, United Arab Emirates, 3 Khalifa University, Abu Dhabi, United Arab Emirates, 4 Faculty of Health, University of Canberra, Bruce, ACT, Australia, 5 Yıldız Technical University, Istanbul, Türkiye KEYWORDS proteins, functionality,...

food science, flour, protein, nutrition, processing
Editorial: Improving protein functionality using conventional and non-conventional methods Waqas N. Baba 1 , Akmal Nazir 2 , Fawzi Banat 3 ,