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Comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by pH

dc.contributor.authorRaikos, Vassilios
dc.contributor.authorNeacsu, Madalina
dc.contributor.authorRussell, Wendy
dc.contributor.authorDuthie, Garry
dc.date.accessioned2014-11-26T12:00:01Z
dc.date.available2014-11-26T12:00:01Z
dc.date.issued2014-11
dc.identifier44380409
dc.identifierb66bbf44-7103-4f37-86ec-fd3ec42e9029
dc.identifier85007561863
dc.identifier.citationRaikos , 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/fsn3.143en
dc.identifier.issn2048-7177
dc.identifier.otherORCID: /0000-0002-6575-2305/work/53250932
dc.identifier.otherORCID: /0000-0003-3582-6040/work/90173719
dc.identifier.urihttp://hdl.handle.net/2164/4008
dc.descriptionAcknowledgments This work is part of the Strategic Research 2011–2016 and is funded by the Scottish Government’s Rural and Environment Science and Analytical Services Division (RESAS).en
dc.format.extent9
dc.format.extent503333
dc.language.isoeng
dc.relation.ispartofFood Science and Nutritionen
dc.subjectemulsionen
dc.subjectflouren
dc.subjectfoaming propertiesen
dc.subjectpHen
dc.subjectprotein functionalityen
dc.subjectQ Scienceen
dc.subject.lccQen
dc.titleComparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by pHen
dc.typeJournal articleen
dc.contributor.institutionUniversity of Aberdeen.Rowett Instituteen
dc.description.statusPeer revieweden
dc.identifier.doi10.1002/fsn3.143


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