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      Pulse proteins: Processing, characterization, functional properties and applications in food and feed

      Author(s): , ,

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      Journal: Food Research International

      Publisher: Elsevier BV

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          Grain legumes—a boon to human nutrition

          R.N Tharanathan, S Mahadevamma (2003)
          Article 0 comments Cited 76 times – based on 0 reviews     Review now
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            Effect of the addition of different fibres on wheat dough performance and bread quality

            Carmen Benedito de Barber, Cristina M. Rosell, Jinshui Wang (2002)
            Article 0 comments Cited 56 times – based on 0 reviews     Review now
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              Functional properties and amino acid content of a protein isolate from mung bean flour*

              C. W. COFFMANN, V. GARCIAJ (1977)
              Article 0 comments Cited 31 times – based on 0 reviews     Review now
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                Author and article information

                Journal
                Title: Food Research International
                Abbreviated Title: Food Research International
                Publisher: Elsevier BV
                ISSN (Print): 09639969
                Publication date Created: March 2010
                Publication date (Print): March 2010
                Volume: 43
                Issue: 2
                Pages: 414-431
                Article
                DOI: 10.1016/j.foodres.2009.09.003
                SO-VID: df390636-2744-45bb-9366-5447d09ff70b
                Copyright statement: © 2010
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                http://www.elsevier.com/tdm/userlicense/1.0/

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