The physico-functional characteristics of starches from cowpea (Vigna unguiculata), pigeon pea (Cajanus cajan) and yambean (Sphenostylis stenocarpa)

Author:

Agunbiade Shadrach O,Longe Oyebiodun G

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

1. Dry milling of sorghum for ogi manufacture;Adeyemi;Journal of Cereal Science,1983

2. Non effect of dilute alkali solutions on the number of average granule diameters of some legume starches;Anderson;Journal of Food Technology,1978

3. Structures and phase transitions of starch in food systems;Biliaderis;Food Technology,1992

4. Boulter, D., & Derbyshire, E. (1978). The general properties, classification and distribution of plant proteins. In G. Norton (Ed.), Plant Proteins (pp. 3–24). London: Butterworths.

5. A simple method for predicting the emulsifying capacity of food proteins;De Kanterewicz;Journal of Food Science,1987

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