Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques-Reference-Cited by-同舟云学术

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

Published:2010-03 Issue:2 Volume:43 Page:537-546
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Boye J.I.,Aksay S.,Roufik S.,Ribéreau S.,Mondor M.,Farnworth E.,Rajamohamed S.H.

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

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3. AACC (2003a). American Association of Cereal Chemists. Method 30-25, Approved 8th ed. St. Paul, MN, USA.

4. AACC (2003b). American Association of Cereal Chemists. Approved Method 08-03, 8th ed., St. Paul, MN, USA.

5. Extractability and functional properties of some legume proteins isolated by three different methods;Abdel-Aal;Journal of the Science of Food and Agriculture,1986

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