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

Saved in:

Bibliographic Details
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

Description
ISSN:	15571858
DOI:	10.1007/s11483-015-9411-6