Effect of wet extraction methods on the emulsifying and foaming properties of lupin seed protein isolates (Lupinus albus ssp. Graecus)
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference37 articles.
1. Protein isolates from navy and pinto beans: their uses in macaroni products
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4. Studies on the development of lupins for oil and protein
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