Preparation of mayonnaise from extracted plant protein isolates of chickpea, broad bean and lupin flour: chemical, physiochemical, nutritional and therapeutic properties
Crossref DOI link: https://doi.org/10.1007/s13197-017-2551-6
Published Online: 2017-03-10
Published Print: 2017-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Alu’datt, Muhammad H.
Rababah, Taha
Alhamad, Mohammad N.
Ereifej, Khalil
Gammoh, Sana
Kubow, Stan
Tawalbeh, Deia
Funding for this research was provided by:
Jordan University of Science and Technology
License valid from 2017-03-10