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Alu'datt MH, Rababah T, Alhamad MN, et al. Preparation of mayonnaise from extracted plant protein isolates of chickpea, broad bean and lupin flour: chemical, physiochemical, nutritional and therapeutic properties. J Food Sci Technol. 2017;54(6):1395-1405doi: 10.1007/s13197-017-2551-6.
Alu'datt, M. H., Rababah, T., Alhamad, M. N., Ereifej, K., Gammoh, S., Kubow, S., & Tawalbeh, D. (2017). Preparation of mayonnaise from extracted plant protein isolates of chickpea, broad bean and lupin flour: chemical, physiochemical, nutritional and therapeutic properties. Journal of food science and technology, 54(6), 1395-1405. https://doi.org/10.1007/s13197-017-2551-6
Alu'datt, Muhammad H, et al. "Preparation of mayonnaise from extracted plant protein isolates of chickpea, broad bean and lupin flour: chemical, physiochemical, nutritional and therapeutic properties." Journal of food science and technology vol. 54,6 (2017): 1395-1405. doi: https://doi.org/10.1007/s13197-017-2551-6
Alu'datt MH, Rababah T, Alhamad MN, Ereifej K, Gammoh S, Kubow S, Tawalbeh D. Preparation of mayonnaise from extracted plant protein isolates of chickpea, broad bean and lupin flour: chemical, physiochemical, nutritional and therapeutic properties. J Food Sci Technol. 2017 May;54(6):1395-1405. doi: 10.1007/s13197-017-2551-6. Epub 2017 Mar 10. PMID: 28559598; PMCID: PMC5430170.
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