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Composition and nutritional quality of pea (Pisum sativum L.), faba bean (Vicia faba L. spp. minor) and lentil (Lens culinaris Medik.) meals, protein concentrates and isolates
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Most cited references10
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Dispersibility and Isolation of Proteins from Legume Flours
F.W. Sosulski, T.Y. Fan (1974)
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Yield and functional properties of air-classified protein and starch fractions from eight legume flours.
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Oligosaccharides in Eleven Legumes and Their Air-Classified Protein and Starch Fractions
F.W. Sosulski, R.D. REICHERT, L. ELKOWICZ (1982)