Gelation, thermal and pasting properties of pigeon pea (Cajanus cajan L.), dolichos bean (Dolichos lablab L.) and jack bean (Canavalia ensiformis) flours-Reference-Cited by-同舟云学术

Gelation, thermal and pasting properties of pigeon pea (Cajanus cajan L.), dolichos bean (Dolichos lablab L.) and jack bean (Canavalia ensiformis) flours

Published:2013-11 Issue:1 Volume:119 Page:65-71
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Acevedo Belén A.,Avanza María V.,Cháves María G.,Ronda Felicidad

Publisher

Elsevier BV

Subject

Food Science

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4. Rheological characterization of amaranth protein gels;Avanza;Food Hydrocolloids,2005

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