Physicochemical, thermal and functional characterisation of protein isolates from Kabuli and Desi chickpea (Cicer arietinum L.): a comparative study with soy (Glycine max ) and pea (Pisum sativum L.)

Author:

Withana-Gamage Thushan S,Wanasundara Janitha PD,Pietrasik Zeb,Shand Phyllis J

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference38 articles.

1. Chickpea protein isolates: physicochemical, functional and nutritional characterization;Parades-Lopez;J Food Sci,1991

2. Area, production and distribution.

3. Characterization of chickpea (Cicer arietinum L.) flours and application in low-fat pork bologna as a model system;Sanjeewa;Food Res,2010

4. Sanjeewa WGT Physico-chemical properties of chickpea flour, starch and protein fractions and their utilization in low-fat pork bologna MSc Thesis 2008 http://library2.usask.ca/theses/available/etd-08252008-115650/

5. Protein isolates from chickpea (Cicer arietinum L.): chemical composition, functional properties and protein characterization;Sánchez-Vioque;Food Chem,1999

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