Modification of the functional properties of hard-to-cook cowpea seed flours and cooked prepared pastes by γ-irradiation
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04509-z.pdf
Reference35 articles.
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2. Abu JO, Muller K, Duodu KG, Minnaar A (2005) Functional properties of cowpea (Vigna unguiculata L. Walp) flours and pastes as affected by gamma-irradiation. Food Chem 93:103–111
3. American Association of Cereal Chemists (2000) Approved methods of the AACC, 10th edn. AACC, St. Paul
4. Chung HJ, Liu Q (2010) Molecular structure and physicochemical properties of potato and bean starches as affected by gamma-irradiation. Int J Biol Macromol 47:214–222
5. Cieśla K, Eliasson AC (2007) DSC studies of retrogradation and amylose–lipid complex transition taking place in gamma irradiated wheat starch. Nucl Instr Methods Phys Res B 265(265):399–405
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