Physicochemical, thermal and functional characterisation of protein isolates from Kabuli and Desi chickpea (Cicer arietinum L.): a comparative study with soy (Glycine max ) and pea (Pisum sativum L.)-Reference-Cited by-同舟云学术

Physicochemical, thermal and functional characterisation of protein isolates from Kabuli and Desi chickpea (Cicer arietinum L.): a comparative study with soy (Glycine max ) and pea (Pisum sativum L.)

Published:2011-02-15 Issue:6 Volume:91 Page:1022-1031
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Withana-Gamage Thushan S,Wanasundara Janitha PD,Pietrasik Zeb,Shand Phyllis J

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.4277/fullpdf

Reference38 articles.

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4. Sanjeewa WGT Physico-chemical properties of chickpea flour, starch and protein fractions and their utilization in low-fat pork bologna MSc Thesis 2008 http://library2.usask.ca/theses/available/etd-08252008-115650/

5. Protein isolates from chickpea (Cicer arietinum L.): chemical composition, functional properties and protein characterization;Sánchez-Vioque;Food Chem,1999

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