Composition and functional properties of raw and heat processed velvet bean (Mucuna pruriens (L.) DC. var utilis) flours

International Journal of Food Science and Technology

Volumn 34, Issue 2, 1999, Pages 131-135

  Ahenkora, Kwaku ^a   Dadzie, Martin ^a   Osei Bonsu, Patterson ^a  

^a CSIR CROPS RESEARCH INSTITUTE   (Ghana)

Author keywords

Emulsion capacity; Foam capacity; Foam stability; Oil absorption; Protein solubility; Water absorption

Indexed keywords

MUCUNA DEERINGIANA; MUCUNA PRURIENS; PHASEOLUS (ANGIOSPERM);

EID: 0033239563     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.1999.00244.x     Document Type: Article

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