Potential of Turkish Kabuli type chickpea and green and red lentil cultivars as source of soy and animal origin functional protein alternatives

LWT

Volumn 50, Issue 2, 2013, Pages 686-694

  Aydemir, Levent Yurdaer ^a   Yemenicioĝlu, Ahmet ^a  

^a IZMIR INSTITUTE OF TECHNOLOGY   (Turkey)

Author keywords

Chickpea; Commercial protein; Functional properties; Lentil; Protein

Indexed keywords

ELECTROPHORESIS; EMULSIFICATION; MAMMALS; WATER ABSORPTION;

CHICKPEA; COMMERCIAL PROTEINS; FUNCTIONAL PROPERTIES; LENTIL; OIL ABSORPTION CAPACITY; SOY PROTEIN ISOLATES; TOTAL PROTEIN CONTENTS; WATER ABSORPTION CAPACITY;

PROTEINS;

ANIMALIA; BOVINAE; CICER ARIETINUM; GLYCINE MAX; LENS CULINARIS;

EID: 84867856242     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.07.023     Document Type: Article

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