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...
Gardado en:
| Publicado en: | Ciência e Tecnologia de Alimentos |
|---|---|
| Principais autores: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2012
|
| Assuntos: | |
| Acceso en liña: | https://www.redalyc.org/articulo.oa?id=395940112015 |
| Tags: |
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|