Effect of γ-Irradiation on Cooking, Functional and Pasting Properties of Bambara Groundnut (Vigna subterranea [L.] Verdc.) Cultivars-Reference-Cited by-同舟云学术

Effect of γ-Irradiation on Cooking, Functional and Pasting Properties of Bambara Groundnut (Vigna subterranea [L.] Verdc.) Cultivars

Published:2015-03-24 Issue:5 Volume:38 Page:452-466
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Falade Kolawole O.¹,Adebiyi Alexander O.¹

Affiliation:

1. Department of Food Technology, Technology Drive, Faculty of Technology; University of Ibadan; Ibadan Nigeria

Funder

University of Ibadan

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12176/fullpdf

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4. Physiochemical characteristics and functional properties of vitabosa (Mucuna deeringiana) and soybean (Glycine max);Acuna;Cienc. Technol. Aliment. Campina,2012

5. Improving bambara groundnut productivity using gamma irradiation and in vitro techniques;Adu-Dapaah;Afr. J. Biotechnol.,2004

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