Functional properties of amylopectin and amylose fractions isolated from bambarra groundnut (Voandzeia subterranean) starch

African Journal of Biotechnology

Volumn 3, Issue 8, 2004, Pages 399-404

  Lawal, O S ^a   Adebowale, K O ^b   Oderinde, R A ^b  

^a OLABISI ONABANJO UNIVERSITY   (Nigeria)

^b UNIVERSITY OF IBADAN   (Nigeria)

Author keywords

Amylopectin; Amylose; Bambarra groundnut; Modifications

Indexed keywords

AMYLOPECTIN; AMYLOSE; FAT; OIL; STARCH; WATER;

ABSORPTION; ACETYLATION; ARTICLE; ASH; FIBER; GEL; GELATION; HEATING; HYDROPHILICITY; HYDROPHOBICITY; OXIDATION; PASTE; PROTEIN ANALYSIS; PROTEIN ISOLATION; SOLUBILITY; TEMPERATURE; VISCOSITY;

VIGNA SUBTERRANEA; VOANDZEIA;

EID: 18944365011     PISSN: 16845315     EISSN: 16845315     Source Type: Journal    
DOI: 10.5897/AJB2004.000-2082     Document Type: Article

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