Publication | Closed Access
Technological properties and non-enzymatic browning of white lupin protein enriched spaghetti
91
Citations
24
References
2006
Year
Food ChemistryTechnological PropertiesBiochemistryNon-enzymatic BrowningNatural SciencesBiotechnologyWhite Lupin ProteinAlternative Protein SourceProtein EngineeringFood EngineeringFood StructureFood TechnologyBiomolecular EngineeringHealth Sciences
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