Effect of Natural Fermentation on the Functional Properties of Protein-Enriched Composite Flour
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1988.tb10213.x/fullpdf
Reference27 articles.
1. A.R. Ahmed, A.G. Appu Rao, and G. Ramanatham, 1987 . Effect of autofermentation on the physicochemical properties of proteins of sorghum-groundnut composite flour . J. Agric. Food Chem. (Submitted).
2. A.R. Ahmed, and G. Ramanatham, 1984 . Unpublished data. Oilseeds Technology Discipline, CFTRI, Mysore-13, India.
3. Functional Properties of Peanut and Soybean Proteins as Influenced by Processing Method1
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