Comparative study of the functional properties of lupin,...

Food Science & Nutrition 2014 / 11 Vol. 2; Iss. 6

Comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by pH

Raikos, Vassilios, Neacsu, Madalina, Russell, Wendy, Duthie, Garry
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Volume:
2
Language:
english
Journal:
Food Science & Nutrition
DOI:
10.1002/fsn3.143
Date:
November, 2014
File:
PDF, 492 KB
english, 2014
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