Salts and pH induced changes in functional properties of amaranth (Amaranthus tricolor L.) seed meal

Cereal Chemistry

Volumn 79, Issue 6, 2002, Pages 834-837

  Mahajan, A ^a   Dua, S ^a  

^a PANJAB UNIVERSITY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

EMULSIFICATION; PH EFFECTS; PROTEINS; SODIUM BICARBONATE; SOLUBILITY; VISCOSITY; WATER ABSORPTION;

AMARANTHUS TRICOLOR; ANTINUTRITIONAL FACTORS; FUNCTIONAL PROPERTIES; PH LEVEL; PH VALUE; PROTEIN SOLUBILITY; RELATIVE VISCOSITY; SALT LEVELS; SEED MEAL; WATER ABSORPTION CAPACITY;

SODIUM CHLORIDE;

BICARBONATE; CARBOHYDRATE; LIPID; PHENOL DERIVATIVE; PHYTIC ACID; PROTEIN; SODIUM CHLORIDE;

AMARANTHUS; ARTICLE; ASH; CEREAL; CHEMICAL COMPOSITION; EMULSION; FOAMING; FOOD COMPOSITION; MOISTURE; PH; PLANT SEED; SOLUBILITY; VISCOSITY; WATER ABSORPTION;

AMARANTHUS; AMARANTHUS CAUDATUS; AMARANTHUS TRICOLOR; FRAXINUS;

EID: 0036840806     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2002.79.6.834     Document Type: Article

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