Physicochemical, functional and cooking properties of under explored legumes, Canavalia of the southwest coast of India-Reference-Cited by-同舟云学术

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Physicochemical, functional and cooking properties of under explored legumes, Canavalia of the southwest coast of India

Published:2005-08 Issue:7 Volume:38 Page:803-814
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Seena S.,Sridhar K.R.

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

1. Functional properties of raw and heat processed brown bean (Canavalia rosea DC) flour;Abbey;Journal of Food Science,1987

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

3. Foaming, gelation and electrophoretic characteristics of mucuna bean (Mucuna pruriens) protein concentrates;Adebowale;Food Chemistry,2003

4. Microstructure, physicochemical properties and retrogradation behaviour of mucuna bean (Mucuna pruriens) starch heat moisture treatment;Adebowale;Food Hydrocolloides,2003

5. Functional properties and retrogradation behaviour of native and chemical modified starch of mucuna bean (Mucuna pruriens);Adebowale;Journal of the Science of Food and Agriculture,2003

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