Authors: ALAMANOU S DOXASTAKIS G

Citation: S. Alamanou et G. Doxastakis, EFFECT OF WET EXTRACTION METHODS ON THE EMULSIFYING AND FOAMING PROPERTIES OF LUPIN SEED PROTEIN ISOLATES (LUPINUS-ALBUS SSP. GRAECUS), Food hydrocolloids, 11(4), 1997, pp. 409-413

Authors: ALAMANOU S BLOUKAS JG PANERAS ED DOXASTAKIS G

Citation: S. Alamanou et al., INFLUENCE OF PROTEIN ISOLATE FROM LUPIN SEEDS (LUPINUS-ALBUS SSP GRAECUS) ON PROCESSING AND QUALITY CHARACTERISTICS OF FRANKFURTERS, Meat science, 42(1), 1996, pp. 79-93

Authors: ALAMANOU S DOXASTAKIS G

Citation: S. Alamanou et G. Doxastakis, THERMOREVERSIBLE SIZE-SELECTIVE SWELLING POLYMERS AS A MEANS OF PURIFICATION AND CONCENTRATION OF LUPIN SEED PROTEINS (LUPINUS-ALBUS SSP GRAECUS), Food hydrocolloids, 9(2), 1995, pp. 103-109

Authors: ALAMANOU S DOXASTAKIS G

Citation: S. Alamanou et G. Doxastakis, PHYSICOCHEMICAL PROPERTIES OF LUPIN SEED PROTEINS (LUPINUS-ALBUS, SSPGRAECUS), Lebensmittel-Wissenschaft + Technologie, 28(6), 1995, pp. 641-643

Authors: CHRONAKIS IS KASAPIS S RICHARDSON RK DOXASTAKIS G

Citation: Is. Chronakis et al., CHARACTERIZATION OF A COMMERCIAL SOY ISOLATE BY PHYSICAL TECHNIQUES, Journal of texture studies, 26(4), 1995, pp. 371-389

Authors: PTITCHKINA NM DANILOVA IA DOXASTAKIS G KASAPIS S MORRIS ER

Citation: Nm. Ptitchkina et al., PUMPKIN PECTIN - GEL FORMATION AT UNUSUALLY LOW CONCENTRATION, Carbohydrate polymers, 23(4), 1994, pp. 265-273