BIBLIOGRAPHIC RECORD

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

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Recorded authors
Vassilios Raikos; Madalina Neacsu; Wendy R. Russell; Garry G. Duthie
Source of metadata
OpenAlex
Year recorded
2014

Public identifiers and source

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Reference

Vassilios Raikos; Madalina Neacsu; Wendy R. Russell; Garry G. Duthie. (2014). Comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by pH. https://openalex.org/W2085194326

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