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. |
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| 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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