Protein Dispersibility Index and Trypsin Inhibitor Activity of Extruded Blends of Acha/Aoybean: A Response Surface Analysis-Reference-Cited by-同舟云学术

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Protein Dispersibility Index and Trypsin Inhibitor Activity of Extruded Blends of Acha/Aoybean: A Response Surface Analysis

Published:2007-10-15 Issue:6 Volume:2 Page:502-511
ISSN:1557-4571
Container-title:American Journal of Food Technology
language:
Short-container-title:American J. of Food Technology

Author:

Anuonye J.C.,Badifu G.I.O.,Inyang C.U.,Akpapunam M.A.,Odumudu C.U.,Mbajika V.I.

Publisher

Science Alert

Subject

Food Science

Link

https://www.scialert.net/fulltext/?doi=ajft.2007.502.511&org=10

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Development and evaluation of some physicochemical qualities, antioxidant properties, and sensory attributes of functional cookies from breadnut seeds flour supplemented with maize and pineapple pomace flours;Cogent Food & Agriculture;2023-11-20

2. Actualizing Sustainable Development Goal Using Meal Replacement Diet to Improve Health Status;Pakistan Journal of Nutrition;2021-04-15

3. Quality and carotenoid compositions of extrudates produced from composite biofortified maize (Zea mays L.) and soybean (Glycine max (L.) Merr.) flours;Cogent Chemistry;2020-01-01

4. Purification and Quantification of Kunitz Trypsin Inhibitor in Soybean Using Two-Dimensional Liquid Chromatography;Food Analytical Methods;2017-04-22

5. Physicochemical and Rheological Properties of Optimised Cocoyam-Based Composite Flour Comprising Cassava Starch;Acta Universitatis Cibiniensis. Series E: Food Technology;2016-12-01

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