Comparison of Functional Properties of Cooked and Fermented ( Rhizopus Oligosporus ) Beans of Canavalia Cathartica of the Coastal Sand Dunes-Reference-Cited by-同舟云学术

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Comparison of Functional Properties of Cooked and Fermented ( Rhizopus Oligosporus ) Beans of Canavalia Cathartica of the Coastal Sand Dunes

Published:2017 Issue: Volume: Page:209-231
ISSN:
Container-title:Soft Chemistry and Food Fermentation
language:
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Author:

Niveditha Vedavyas R.,Sridhar Kandikere R.

Publisher

Elsevier

Reference85 articles.

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

2. A pursuit of the functional, nutritional and bioactive properties of canola proteins and peptides;Achary;Crit. Rev. Food Sci. Nutr.,2012

3. Physicochemical characteristics and functional properties of vitabosa (Mucuna deeringiana) and soybean (Glycine max);Acuña;Food Sci. Technol.,2012

4. Some physico-chemical and functional properties of Kariya (Hildegardia baterii) kernel flours;Adebayo;Ife J. Sci.,2013

5. Evaluation of the gelation characteristics of mucuna bean flour and protein isolate;Adebowale;Electron. J. Environ. Agr. Food Chem.,2008

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of Soaking and Proteolytic Microorganisms Growth on the Protein and Amino Acid Content of Jack Bean Tempeh (Canavalia ensiformis);Processes;2023-04-10

2. Bioactive Components of Fermented Food Products: Phytochemicals, Phytosterol and Vitamins;African Fermented Food Products- New Trends;2022

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