Pea, Chickpea and Lentil Protein Isolates: Physicochemical Characterization and Emulsifying Properties
Crossref DOI link: https://doi.org/10.1007/s11483-015-9411-6
Published Online: 2015-08-07
Published Print: 2016-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ladjal-Ettoumi, Yakoub
Boudries, Hafid
Chibane, Mohamed
Romero, Alberto
Text and Data Mining valid from 2015-08-07