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Volumn 52, Issue 4, 2001, Pages 343-346
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Functional properties of raw and processed pigeonpea (Cajanus cajan) flour
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Author keywords
[No Author keywords available]
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Indexed keywords
FAT;
SODIUM CHLORIDE;
SODIUM SESQUICARBONATE SALT;
UNCLASSIFIED DRUG;
WATER;
ARTICLE;
CONTROLLED STUDY;
EMULSION;
FLUOR;
FOAM;
FOOD PROCESSING;
LIPID ABSORPTION;
PEA;
PIGEONPEA;
SOYBEAN;
WATER ABSORPTION;
WATER IMMERSION;
ABSORPTION;
BICARBONATES;
CARBONATES;
EMULSIONS;
FABACEAE;
FOOD HANDLING;
HUMANS;
HYDROGEN-ION CONCENTRATION;
NITROGEN;
PLANT OILS;
PLANTS, MEDICINAL;
SOLUBILITY;
SOYBEANS;
WATER;
CAJAN;
CAJANUS CAJAN;
GLYCINE MAX;
PISUM SATIVUM;
TRONA;
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EID: 0034912545
PISSN: 09637486
EISSN: None
Source Type: Journal
DOI: 10.1080/09637480120057549 Document Type: Article |
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Times cited : (18)
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References (12)
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