Comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by pH
2001 ◽
Vol 268
(6)
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pp. 1739-1748
2012 ◽
Vol 706-709
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pp. 1931-1936
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Keyword(s):
2011 ◽
Vol 44
(8)
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pp. 2505-2514
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2017 ◽
Vol 37
(2)
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pp. 228-241
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2005 ◽
Vol 19
(4)
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pp. 731-738
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