Physicochemical, functional, thermal and structural...

International Journal of Food Science & Technology 2017 / 05 Vol. 52; Iss. 5

Physicochemical, functional, thermal and structural properties of isolated Kabuli chickpea proteins as affected by processing approaches

Xu, Yixiang, Obielodan, Mary, Sismour, Edward, Arnett, Anna, Alzahrani, Saeedah, Zhang, Baoshan
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Volume:
52
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.13400
Date:
May, 2017
File:
PDF, 342 KB
english, 2017
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