Functional properties of flours prepared from three Chinese indigenous legume seeds

Food Chemistry

Volumn 61, Issue 4, 1998, Pages 429-433

  Chau, C F ^a   Cheung, P C K ^a  

^a CHINESE UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

[No Author keywords available]

Indexed keywords

NITROGEN; PROTEIN;

ARTICLE; BULK DENSITY; EMULSION; FLOUR; FOAM; FOOD ANALYSIS; LEGUME; PH; SOLUBILITY; SOYBEAN;

DOLICHOS; GLYCINE MAX; LABLAB; LABLAB PURPUREUS; VIGNA ANGULARIS; VIGNA UMBELLATA;

EID: 0032053769     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(97)00091-5     Document Type: Article

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