Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction


CAN KARAÇA A. , Low N., Nickerson M.

Food Research International, 2011 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Publication Date: 2011
  • Doi Number: 10.1016/j.foodres.2011.06.012
  • Title of Journal : Food Research International