Assessment of the physicochemical, functional and structural characteristics of a defatted flour from guamuchil (Pithecellobium dulce (Roxb.) seeds
-
Published:2024-06
Issue:
Volume:9
Page:100351
-
ISSN:2666-8335
-
Container-title:Future Foods
-
language:en
-
Short-container-title:Future Foods
Author:
Flores-Jiménez Nitzia Thalía,
Ulloa José ArmandoORCID,
Urías-Silvas Judith Esmeralda
Reference100 articles.
1. Protein quality in perspective: a review of protein quality metrics and their applications;Adhikari;Nutrients,2022
2. Polypeptide composition and functional properties of African yam bean seed (Sphenostylis stenocarpa) albumin, globulin and protein concentrate;Ajibola;Food Hydrocoll.,2016
3. Morphological, physicochemical, functional, pasting, thermal properties and digestibility of hausa potato (Plectranthus rotundifolius) flour and starch;Akhila;Appl. Food Res.,2022
4. Reproducibility of the measurement of bulk/tapped density of pharmaceutical powders between pharmaceutical laboratories;Akseli;J. Pharm. Sci.,2019
5. Proximate composition, functional properties, amino acid, mineral and vitamin contents of a novel food: alhydwan (Boerhavia elegana Choisy) seed flour;Al-Farga;Food Chem.,2016