Comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by pH

Raikos, Vassilios; Neacsu, Madalina; Russell, Wendy; Duthie, Garry

Comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by pH

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fsn3143.pdf (491.54 KB)

Date

2014-11

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Raikos, V, Neacsu, M, Russell, W & Duthie, G 2014, 'Comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by pH', Food Science and Nutrition, vol. 2, no. 6, pp. 802-810. https://doi.org/10.1002/fsn3.143