articleTop 10% cited
Physicochemical and functional properties of whole legume flour
LWT · 2013 · Vol. 55(1) · pp. 308–313
Shuang‐kui Du✉(Northwest A&F University)Hongxin Jiang(Iowa State University)Xiuzhu Yu✉(Northwest A&F University)Jay‐lin Jane(Iowa State University)
Food composition and propertiesProteins in Food SystemsPolysaccharides Composition and ApplicationsLegumeEmulsionAbsorption of waterChemistryPhaseolusFood scienceAgronomyBotanyBiochemistryBiology
Funding
- Northwest A and F University
Citations
391
FWCI
5.78
field-weighted impact
References
23
Percentile
97%
vs. same field & year
Citations per year
Cited by
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LWT · 2018 · 307 citations
References
Grain legumes—a boon to human nutrition
Trends in Food Science & Technology · 2003 · 732 citations
Official Methods of Analysis of
Analytical Chemistry · 1980 · 59,546 citations
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