Amino acid profile, physicochemical and sensory properties of noodles produced from wheat-Bambara protein isolate-Reference-Cited by-同舟云学术

Amino acid profile, physicochemical and sensory properties of noodles produced from wheat-Bambara protein isolate

Published:2022-02 Issue: Volume:5 Page:100020
ISSN:2772-2759
Container-title:Measurement: Food
language:en
Short-container-title:Measurement: Food

Author:

Arise Abimbola Kemisola,Oriade Kemi Funmi,Asogwa Tobechukwu Nnaemeka,Nwachukwu Ifeanyi

Publisher

Elsevier BV

Subject

General Medicine

Reference22 articles.

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4. Chemical, functional and sensory qualities of abari (maize-based pudding) nutritionally improved with Bambara groundnut (Vigna Subterranean);Arise;Ife J. Sci.,2019

5. Antioxidant activities of Bambara groundnut (Vigna subterranean) protein hydrolysates and their membrane ultrafiltration fractions;Arise;Food Funct.,2016

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