PHYSICO-FUNCTIONAL PROPERTIES OF PEANUT MEAL FLOUR AS AFFECTED BY PROCESSING METHODS-Reference-Cited by-同舟云学术

PHYSICO-FUNCTIONAL PROPERTIES OF PEANUT MEAL FLOUR AS AFFECTED BY PROCESSING METHODS

Published:2010-04 Issue:2 Volume:34 Page:229-243
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:

Author:

KAIN REGENA JULIANA,CHEN ZHENGXING

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.2009.00252.x/fullpdf

Reference23 articles.

1. Effects of processing on physical and functional properties of groundnut (Arachis hypogaea) flour;ABULUDE;Electron. J. Environ. Agric. Food Chem,2006

2. Functional properties of peanut and soy proteins as influenced by processing methods;AHMED;Peanut Sci,1979

3. Composition and characteristics of basic proteins from peanut (Arachis hypogaea L.);BASHA;J. Agric. Food Chem,1982

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