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Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques

Boye, J.I., Aksay, S., Roufik, S., Ribéreau, S., Mondor, M., Farnworth, E., Rajamohamed, S.H.·2010·Food Research International
DOI 10.1016/j.foodres.2009.07.021
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Cited by

Metadata

Authors
Boye, J. I., Aksay, S., Roufik, S., Ribéreau, S., Mondor, M., Farnworth, E., & Rajamohamed, S. H.
Venue
Food Research International
Publisher
Elsevier BV
Published
2010-03
Volume
43
Issue
2
Pages
537-546
ISSN
0963-9969 (ISSN-L)
DOI
10.1016/j.foodres.2009.07.021
OpenAlex
W2061487908
Cited by
825
References
2
FWCI
19.79
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)

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