The influence of pea products on the functional properties of frankfurters
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/19476337.2014.963147
Reference31 articles.
1. Functional properties of yellow field pea (Pisum sativum L.) seed flours and the in vitro bioactive properties of their polyphenols
2. Emulsifying and Foaming Properties of Commercial Yellow Pea (Pisum sativumL.) Seed Flours
3. Fiber
4. Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques
5. Starch and Egg White lnfluence on Properties of Bologna Sausage as Related to Fat Content
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