Techno-functional, pasting and microstructural characteristics of flour obtained from three Bambara groundnut varieties as affected by dehulling and malting
This research aimed to examine the influence of dehulling and malting (120 h) on the functional, thermal, pasting, and microstructural characteristics of flours from three Bambara groundnut (BGN) varieties (cream, brown, and red). Dehulling and malting significantly enhanced (p < .05) the oil absorp...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Taylor & Francis Group
2025-12-01
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| Col·lecció: | International Journal of Food Properties |
| Matèries: | |
| Accés en línia: | https://www.tandfonline.com/doi/10.1080/10942912.2025.2538499 |
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