Lupin protein: Isolation and techno-functional properties, a review
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference48 articles.
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3. Preparation of mayonnaise from extracted plant protein isolates of chickpea, broad bean and lupin flour: Chemical, physiochemical, nutritional and therapeutic properties;Alu’datt;Journal of Food Science & Technology,2017
4. The health benefits of sweet lupin seed flours and isolated proteins;Arnoldi;Journal of Functional Foods,2015
5. Impact of processing on the chemistry and functionality of food proteins. In Proteins in Food Processing;Aryee,2018
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