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

Raikos, VassiliosNeacsu, MadalinaRussell, WendyDuthie, Garry2014-11-262014-11-262014-11Raikos, 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/fsn3.1432048-7177ORCID: /0000-0002-6575-2305/work/53250932ORCID: /0000-0003-3582-6040/work/90173719http://hdl.handle.net/2164/4008Acknowledgments This work is part of the Strategic Research 2011–2016 and is funded by the Scottish Government’s Rural and Environment Science and Analytical Services Division (RESAS).9503333engemulsionflourfoaming propertiespHprotein functionalityQ ScienceQComparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by pHJournal article10.1002/fsn3.14326