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Pea, Chickpea and Lentil Protein Isolates: Physicochemical Characterization and Emulsifying Properties.

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Title: Pea, Chickpea and Lentil Protein Isolates: Physicochemical Characterization and Emulsifying Properties.
Authors: Ladjal-Ettoumi, Yakoub1, Boudries, Hafid1, Chibane, Mohamed2, Romero, Alberto3 alromero@us.es
Source: Food Biophysics. Mar2016, Vol. 11 Issue 1, p43-51. 9p.
Database: Hospitality & Tourism Complete
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Header DbId: hjh
DbLabel: Hospitality & Tourism Complete
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PubType: Academic Journal
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  Data: Pea, Chickpea and Lentil Protein Isolates: Physicochemical Characterization and Emulsifying Properties.
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  Data: <searchLink fieldCode="JN" term="%22Food+Biophysics%22">Food Biophysics</searchLink>. Mar2016, Vol. 11 Issue 1, p43-51. 9p.
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      – Type: doi
        Value: 10.1007/s11483-015-9411-6
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      – Code: eng
        Text: English
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        StartPage: 43
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      – TitleFull: Pea, Chickpea and Lentil Protein Isolates: Physicochemical Characterization and Emulsifying Properties.
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            NameFull: Ladjal-Ettoumi, Yakoub
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            NameFull: Boudries, Hafid
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            NameFull: Chibane, Mohamed
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              Text: Mar2016
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              Y: 2016
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              Value: 11
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            – TitleFull: Food Biophysics
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