Pithecellobium jiringa legume flour for potential food applications: Studies on their physico-chemical and functional properties-Reference-Cited by-同舟云学术

Pithecellobium jiringa legume flour for potential food applications: Studies on their physico-chemical and functional properties

Published:2012-02 Issue:3 Volume:130 Page:528-535
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sridaran Ashuwini,Karim Alias A.,Bhat Rajeev

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

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2. Evaluation of the gelation characteristics of mucuna bean flour and protein isolate;Adebowale;Electronic Journal of Environmental, Agricultural and Food chemistry,2008

3. Variability in the physicochemical, nutritional and antinutritional attributes of six Mucuna species;Adebowale;Food Chemistry,2005

4. Functional properties of yellow field pea (Pisum sativum L.) seed flours and the in vitro bioactive properties of their polyphenols;Agboola;Food Research International,2010

5. Structure-function relationships of cowpea (Vigna unguiculata) globulin isolate: Influence of pH and NaCl on physicochemical and functional properties;Aluko;Food Chemistry,1995

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