PHYSICO‐CHEMICAL AND FUNCTIONAL PROPERTIES OF COWPEA POWDERS PROCESSED TO REDUCE BEANY FLAVOR
- 1 July 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (4) , 1235-1240
- https://doi.org/10.1111/j.1365-2621.1979.tb03488.x
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
- LIGHT AND SCANNING ELECTRON MICROSCOPE STUDIES ON DRY BEANS: EXTRACELLULAR GELATINIZATION OF LIMA BEAN STARCH IN WATER AND A MIXED SALT SOLUTIONJournal of Food Science, 1977
- LIGHT AND SCANNING ELECTRON MICROSCOPE STUDIES ON DRY BEANS: INTRACELLULAR GELATINIZATION OF STARCH IN COTYLEDONS OF LARGE LIMA BEANS (PHASEOLUS LUNATUS)Journal of Food Science, 1977
- FUNCTIONAL AND STORAGE PROPERTIES OF COWPEA POWDER‐WHEAT FLOUR BLENDS IN BREADMAKINGJournal of Food Science, 1977
- FUNCTIONAL PROPRETIES OF RAPESEED FLOURS, CONCENTRATES AND ISOLATEJournal of Food Science, 1976
- COWPEA POWDERS DRIED WITH METHIONINE: PREPARATION, STORAGE STABILITY, ORGANOLEPTIC PROPERTIES, NUTRITIONAL QUALITYJournal of Food Science, 1976
- A SIMPLE METHOD FOR EMULSION END‐POINT DETERMINATIONSJournal of Food Science, 1975
- LEGUME POWDERS: PREPARATION AND SOME NUTRITIONAL AND PHYSICOCHEMICAL PROPERTIESJournal of Food Science, 1974
- Electrophoretic analysis of the major polypeptides of the human erythrocyte membraneBiochemistry, 1971
- Ph ADJUSTMENT CONTROL OF OXIDATIVE OFF‐FLAVORS DURING GRINDING OF RAW LEGUME SEEDSJournal of Food Science, 1970
- COMPARATIVE STUDIES ON THE NITROGEN SOLUBILITY OF MUNG BEANS, PEA BEANS AND RED KIDNEY BEANSJournal of Food Science, 1970