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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...

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Detalles Bibliográficos
Autores principales:	Raikos, Vassilios, Neacsu, Madalina, Russell, Wendy, Duthie, Garry
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	BlackWell Publishing Ltd 2014
Materias:	Original Research
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

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