Functional Properties and Protein Digestibility of Protein Concentrates and Isolates Produced from Kariya (H ildergadia bateri ) Seed-Reference-Cited by-同舟云学术

Functional Properties and Protein Digestibility of Protein Concentrates and Isolates Produced from Kariya (H ildergadia bateri ) Seed

Author:

Adiamo Oladipupo Q.¹²,Gbadamosi Olasunkanmi S.¹,Abiose Sumbo H.¹

Affiliation:

1. Department of Food Science and Technology; Obafemi Awolowo University; Ile-Ife Nigeria

2. Department of Food Science and Nutrition; King Saud University; P.O. Box 2460 Riyadh 11451 Kingdom of Saudi Arabia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

Reference40 articles.

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

2. Functional and pasting characteristics of breadfruit (Artocarpus altilis) flours;Adepeju;Afr. J. Food Sci.,2011

3. Effect of sodium chloride concentration on the functional properties of selected legume flours;Ahmed;Afr. J. Food Agric. Nutr. Dev.,2012

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