Influence of extraction methods on functional properties of protein concentrates prepared from South African bambara groundnut landraces-Reference-Cited by-同舟云学术

Influence of extraction methods on functional properties of protein concentrates prepared from South African bambara groundnut landraces

Published:2015-01-10 Issue:5 Volume:50 Page:1095-1101
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Arise Abimbola K.¹²,Amonsou Eric O.¹,Ijabadeniyi Oluwatosin A.¹

Affiliation:

1. Department of Biotechnology and Food Technology; Faculty of Applied Sciences; Durban University of Technology; PO Box 1334 Durban 4001 South Africa

2. Department of Home Economics and Food Science; Faculty of Agriculture; University of Ilorin; P.M.B. 1515, Ilorin Nigeria

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference38 articles.

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3. Protein isolates from bambara groundnut (Voandzeia subterranean L.): chemical characterization and functional properties;Adebowale;International Journal of Food Properties,2011

4. Bambara groundnut: an under-utilized nut in Africa;Adegbola;Advances in Agricultural Biotechnology,2011

5. Effects of treatments on the antinutritional factors and functional properties of bambara groundnut (Voandzeia subterranea) Flour;Adegunwa;Journal of Food Processing and Preservation,2013

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