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:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.4277/fullpdf
Reference38 articles.
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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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