Functional Properties of Sweet Lupin Protein Isolated and Tested at Various pH Levels
Lupin has the potential to be a new source of vegetable protein due to its similar protein content to soy, the common source of vegetable protein used in the food industry. Investigation of its functional properties is essential to validate the potential application in the food industry. Lupin prote...
| Main Authors: | , , |
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| Format: | Journal Article |
| Published: |
American-Eurasian Network for Scientific Information
2010
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.11937/19417 |