Emulsifying properties of three African food hydrocolloids: Okra (Hibiscus esculentus), dika nut (Irvingia gabonensis), and khan (Belschmiedia sp.)

Plant Foods for Human Nutrition

Volumn 51, Issue 3, 1997, Pages 245-255

  Ndjouenkeu, R ^a   Akingbala, J O ^b   Oguntimein, G B ^b  

^a UNIVERSITY OF NGAOUNDERE   (Cameroon)

^b UNIVERSITY OF IBADAN   (Nigeria)

Author keywords

Dika nut; Emulsifying properties; Interfacial gum layer; Khan; Okra

Indexed keywords

EXCIPIENT;

AFRICA; ARTICLE; COMPARATIVE STUDY; FOOD HANDLING; NUT; VEGETABLE;

AFRICA; EXCIPIENTS; FOOD HANDLING; NUTS; VEGETABLES;

ABELMOSCHUS; ABELMOSCHUS ESCULENTUS; BELSCHMIEDIA; HIBISCUS; IRVINGIA GABONENSIS;

EID: 0031421595     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1007917608137     Document Type: Article

References (13)

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