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

Food Science and Nutrition

Volumn 2, Issue 6, 2014, Pages 802-810

  Raikos, Vassilios ^a   Neacsu, Madalina ^a   Russell, Wendy ^a   Duthie, Garry ^a  

^a ROWETT RESEARCH INSTITUTE   (United Kingdom)

Author keywords

Emulsion; flour; foaming properties; pH; protein functionality

Indexed keywords

EID: 85007561863     PISSN: None     EISSN: 20487177     Source Type: Journal    
DOI: 10.1002/fsn3.143     Document Type: Article

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