Author:
Hernández-Santos Betsabé,Santiago-Adame Rubén,Navarro-Cortéz Ricardo O.,Gómez-Aldapa Carlos A.,Castro-Rosas Javier,Martínez-Sánchez Cecilia E.,Vivar-Vera María A.,Herman-Lara Erasmo,Rodríguez-Miranda Jesús
Publisher
Springer Science and Business Media LLC
Reference60 articles.
1. Abdullah MHRO, Ch’ng PE, Lim TH (2011) Some physical properties of Parkia speciosa seeds. Int Conf Food Eng Biotechnol IPCBEE 9:43–47
2. Ahenkora K, Dadzie M, Osei-Bonsu P (1999) Composition and functional properties of raw and heat processed velvet bean (Mucuna pruriens (L.) DC. var utilis) flours. Int J Food Sci Technol 34:131–135
3. Akubor PI, Badifu GIO (2004) Chemical composition, functional properties and baking potential of African breadfruit kernel and wheat flour blends. Int J Food Sci Tech 39: 223–229
4. Alanis MG, González MR, Mercado R (1998) Efecto de la cocción sobre la composición química y valor nutricio de la semilla de Pithecellobium flexicaule (Bent) seed. Arch Latinoam Nutr 48:328–333
5. Alcali ID, Ince I, Guzel E (2006) Selected physical properties of peanuts. Int J Food Prop 9:25–37
Cited by
8 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献