Effects of Cooking and Fermentation on the Chemical Composition, Functional Properties and Protein Digestibility of Sandbox(Hura Crepitans)Seeds-Reference-Cited by-同舟云学术

Effects of Cooking and Fermentation on the Chemical Composition, Functional Properties and Protein Digestibility of Sandbox(Hura Crepitans)Seeds

Published:2016-05-03 Issue:6 Volume:40 Page:754-765
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:Journal of Food Biochemistry

Author:

Osungbade Omolayo R.¹,Gbadamosi Olasunkanmi S.¹,Adiamo Oladipupo Q.¹²

Affiliation:

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

2. Department of Food Science and Nutrition; King Saud University; Riyadh Kingdom of Saudi Arabia

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfbc.12273/fullpdf

Reference49 articles.

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

5. The nutritive value and antimicrobial property of Sorghum bicolor L. stem (POPORO) flour used as food color additive and infusion drink;Adetuyi;Amer. J. Food Technol.,2007

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