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The potential of aqueous fractionation of lupin seeds for high-protein foods

Authors
  • Berghout, J.A.M.
  • Boom, R.M.
  • van der Goot, A.J.1, 2
  • 1 Food Process Engineering Group
  • 2 Wageningen University
Type
Published Article
Journal
Food Chemistry
Publisher
Elsevier
Publication Date
Jan 01, 2014
Volume
159
Pages
64–70
Identifiers
DOI: 10.1016/j.foodchem.2014.02.166
Source
Elsevier
Keywords
License
Unknown
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