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
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This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. http://creativecommons.org/licenses/by/3.0/