Physical and functional properties of mucilages from yellow mustard (Sinapis alba L.) and Different varieties of fenugreek (Trigonella foenum-graecum L.) Seeds

Journal of Food Science and Technology

Volumn 39, Issue 4, 2002, Pages 367-370

  Sehgal, Geeta ^a   Chauhan, G S ^a   Kumbhar, B K ^a  

^a G B PANT UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (India)

Author keywords

Emulsion capacity; Fat binding capacity; Fenugreek; Mucilages; Sinapis alba; Solubility; Trigonella foenum graecum; Viscosity; Water holding capacity; Whipping properties; Yellow mustard

Indexed keywords

EMULSIONS; EXTRACTION; OVENS; PRECIPITATION (CHEMICAL); SEED; SOLUBILITY; VISCOSITY;

MUCILAGES;

FOOD PROCESSING;

EID: 0036663676     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (12)

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