Physicochemical characteristics and functional properties of vitabosa (mucuna deeringiana) and soybean (glycine max)
Physicochemical characteristics and functional properties of vitabosa flour ( Mucuna deeringiana ) and soybean flour ( Glycine max ) were determined. Oil absorption capacity was higher in vitabosa. Water absorption capacity was higher in soy and it was affected by the change in the ionic strengt...
Αποθηκεύτηκε σε:
| Εκδόθηκε σε: | Ciência e Tecnologia de Alimentos |
|---|---|
| Κύριοι συγγραφείς: | , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2012
|
| Θέματα: | |
| Διαθέσιμο Online: | https://www.redalyc.org/articulo.oa?id=395940112015 |
| Ετικέτες: |
Δεν υπάρχουν, Καταχωρήστε ετικέτα πρώτοι!
|