Effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (Cajanus cajanL.), dolichos bean (Dolichos lablabL.) and jack bean (Canavalia ensiformis) flours from the north-east Argentina-Reference-Cited by-同舟云学术

Effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (Cajanus cajanL.), dolichos bean (Dolichos lablabL.) and jack bean (Canavalia ensiformis) flours from the north-east Argentina

Published:2016-11-24 Issue:1 Volume:52 Page:222-230
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Acevedo Belén A.¹,Thompson Cinthia M. B.¹,González Foutel Nicolás S.¹,Chaves María G.¹,Avanza María V.²

Affiliation:

1. Facultad de Ciencias Exactas y Naturales y Agrimensura; Universidad Nacional del Nordeste (UNNE); Avenida Libertad 5450 3400 Corrientes Argentina

2. Facultad de Ciencias Exactas y Naturales y Agrimensura; Universidad Nacional del Nordeste (UNNE) and Consejo Nacional de Investigaciones Científicas y Técnicas (IQUIBA-NEA-CONICET); Avenida Libertad 5450 3400 Corrientes Argentina

Funder

Agencia Nacional de Promoción Científica y Tecnológica

Universidad Nacional del Nordeste, Argentina

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13271/fullpdf

Reference30 articles.

1. Gelation, thermal and pasting properties of pigeon pea (Cajanus cajan L.), dolichos bean (Dolichos lab-lab L.) and jack bean (Canavalia ensiformis) flours;Acevedo;Journal of Food Engineering,2013

2. Foaming, gelation and electrophoretic characteristics of mucuna bean (Mucuna pruriens) protein concentrates;Adebowale;Food Chemistry,2003