Pea, Chickpea and Lentil Protein Isolates: Physicochemical...

Food Biophysics 2016 / 3 Vol. 11; Iss. 1

Pea, Chickpea and Lentil Protein Isolates: Physicochemical Characterization and Emulsifying Properties

Ladjal-Ettoumi, Yakoub, Boudries, Hafid, Chibane, Mohamed, Romero, Alberto
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Volume:
11
Language:
english
Journal:
Food Biophysics
DOI:
10.1007/s11483-015-9411-6
Date:
March, 2016
File:
PDF, 700 KB
english, 2016
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