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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
BlackWell Publishing Ltd
2014
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4256586/ https://www.ncbi.nlm.nih.gov/pubmed/25493199 http://dx.doi.org/10.1002/fsn3.143 |