Effect of dehulling methods and desolventizing temperatures on proximate composition and some functional properties of sesame (Sesamum indicum L.) seed flour

JAOCS, Journal of the American Oil Chemists' Society

Volumn 73, Issue 9, 1996, Pages 1133-1136

  Inyang, U E ^a   Ekanem, J O ^a  

^a UNIVERSITY OF AGRICULTURE   (Nigeria)

Author keywords

Dehulling methods; Desolventizing temperatures; Functional properties; Proximate composition; Sesame seed flour

Indexed keywords

ABSORPTION; COMPOSITION; EMULSIFICATION; EMULSIONS; EXTRACTION; FOAMS; FOOD PROCESSING; PROTEINS; SEED; THERMAL EFFECTS; THERMODYNAMIC STABILITY;

DEHULLING METHODS; DESOLVENTIZING TEMPERATURES; FOAMING PROPERTIES; FUNCTIONAL PROPERTIES; OIL AND WATER ABSORPTION; PROXIMATE COMPOSITION; SESAME INDICUM; SESAME SEED FLOUR;

FOOD PRODUCTS;

EID: 0030242699     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF02523374     Document Type: Article

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