Publication | Closed Access
Pea, Chickpea and Lentil Protein Isolates: Physicochemical Characterization and Emulsifying Properties
281
Citations
31
References
2015
Year
Food ChemistryPhysicochemical CharacterizationEngineeringBiochemistryEmulsifying PropertiesBiotechnologyAlternative Protein SourceLentil ProteinBiomolecular EngineeringProtein Purification
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