Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction

✍ Scribed by Asli Can Karaca; Nicholas Low; Michael Nickerson

• Book ID: 116489248
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 334 KB
• Volume: 44
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2011.06.012