Structure, composition and functional properties of storage proteins extracted from bambara groundnut (Vigna subterranea ) landraces
Author:
Affiliation:
1. Department of Biotechnology and Food Technology; Durban University of Technology; Durban 4001 South Africa
2. Department of Human Nutritional Sciences; University of Manitoba; Winnipeg MB R3T 2N2 Canada
Funder
African Union Commission
National Research Foundation
Natural Sciences and Engineering Research Council of Canada
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13386/fullpdf
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3. Foaming, gelation and electrophoretic characteristics of mucuna bean (Mucuna pruriens) protein concentrates;Adebowale;Food Chemistry,2003
4. Isolation, fractionation and characterisation of proteins from mucuna bean;Adebowale;Food Chemistry,2007
5. Protein isolates from bambara groundnut (voandzeia subterranean L.): chemical characterization and functional properties;Adebowale;International Journal of Food Properties,2011
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