A carregar...
Comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by pH
The demand for products of high nutritional value from sustainable sources is growing rapidly in the global food market. In this study, the effect of pH on the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours was investigated and compared with wheat flour. Functional...
Na minha lista:
| Publicado no: | Food Sci Nutr |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
BlackWell Publishing Ltd
2014
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4256586/ https://ncbi.nlm.nih.gov/pubmed/25493199 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.143 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|