Optimising functional properties during preparation of cowpea protein concentrate-Reference-Cited by-同舟云学术

Optimising functional properties during preparation of cowpea protein concentrate

Published:2014-07 Issue: Volume:154 Page:32-37
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Mune Mune Martin Alain,Minka Samuel René,Mbome Israël Lape

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference21 articles.

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3. [CGIAR] The Consultative Group on International Agricultural Research. (1997). Cowpea (Vigna unguiculata). In Priorities and strategies for resource allocation during 1998–2000. CGIAR Technical Advisory Report 1997 WHO Geneva.

4. Functional properties of protein isolates from beach pea (Lathyrus maritimus L.);Chavan;Food Chemistry,2001

5. Functional properties of soy proteins;Kinsella;Journal of American Oil Chemists’ Society,1979

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