Physical properties of ebony seed (Pithecellobium flexicaule) and functional properties of whole and defatted ebony seed meal

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

Subject

Food Science

Reference60 articles.

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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

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