Comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by pH
Citation
Raikos , V , Neacsu , M , Russell , W & Duthie , G 2014 , ' Comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by pH ' , Food Science and Nutrition , vol. 2 , no. 6 , pp. 802-810 . https://doi.org/10.1002/fsn3.143