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...
I tiakina i:
| I whakaputaina i: | Ciência e Tecnologia de Alimentos |
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| Ngā kaituhi matua: | , , |
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2012
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| Ngā marau: | |
| Urunga tuihono: | https://www.redalyc.org/articulo.oa?id=395940112015 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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