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Pulse proteins: Processing, characterization, functional properties and applications in food and feed

Boye, Joyce, Zare, Fatemeh, Pletch, Alison·2010·Food Research International
DOI 10.1016/j.foodres.2009.09.003
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Cited by

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Metadata

Authors
Boye, J., Zare, F., & Pletch, A.
Venue
Food Research International
Publisher
Elsevier BV
Published
2010-03
Volume
43
Issue
2
Pages
414-431
ISSN
0963-9969 (ISSN-L)
DOI
10.1016/j.foodres.2009.09.003
OpenAlex
W1980023782
Cited by
1,579
References
3
FWCI
31.47
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)

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CoChat. (2026). Citation check: Pulse proteins: Processing, characterization, functional properties and applications in food and feed. https://app.cochat.ai/papers/10.1016/j.foodres.2009.09.003
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Boye, J., Zare, F., & Pletch, A. (2010). Pulse proteins: Processing, characterization, functional properties and applications in food and feed. Food Research International. https://doi.org/10.1016/j.foodres.2009.09.003

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