Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques

✍ Scribed by J.I. Boye; S. Aksay; S. Roufik; S. Ribéreau; M. Mondor; E. Farnworth; S.H. Rajamohamed

• Book ID: 116488591
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 902 KB
• Volume: 43
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2009.07.021