Soaking Studies on Winged Bean (Psophocarpus tefragonolobus L.DC) to Process Full‐Fat Flour and Determine It's Shelf‐Life Stability
- 30 April 1985
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 50 (3) , 773-776
- https://doi.org/10.1111/j.1365-2621.1985.tb13794.x
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
- Changes in Sugars, Starch and Trypsin Inhibitor Activity in Winged Bean (Psophocarpus tetragonolobus L.DC) During Seed DevelopmentJournal of Food Science, 1984
- Presence of Nonprotein Trypsin Inhibitor in Soy and Winged BeansJournal of Food Science, 1983
- Consumption and use of the winged bean by Sri Lankan villagers†Ecology of Food and Nutrition, 1982
- Investigations on Winged Bean [Psophocarpus tetragonolobus (L.) DC] Proteins and Antinutritional FactorsJournal of Food Science, 1981
- Proximate analysis of five varieties of winged beans, Psophocarpus tetragonolobus (L.) DC*International Journal of Food Science & Technology, 1980
- EFFECT OF COOKING ON THE CHEMICAL COMPOSITION OF WINGED BEANS (Psophocarpus tetragonolobus)Journal of Food Science, 1980
- Trypsin inhibitor activity in winged bean (Psophocarpus tetragonolobus) and the possible role of tanninJournal of Agricultural and Food Chemistry, 1980
- QUICK‐COOKING WINGED BEANS (Psophocarpus tetragonolobus)Journal of Food Science, 1979
- Nutritive value of the winged bean (Psophocarpus palustrisDesv.)British Journal of Nutrition, 1971
- Lipoxidase deactivation to improve stability, odor and flavor of full‐fat soy floursJournal of Oil & Fat Industries, 1969