Pea, Chickpea and Lentil Protein Isolates: Physicochemical Characterization and Emulsifying Properties
Year: 2015
Type: article
Source: Food Biophysics
Institutions: University of Béjaïa, University of Bouira, Universidad de Sevilla
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
Funder: Universidad de Sevilla
OpenAlex ID: W1896524503