Physicochemical, functional and cooking properties of under explored legumes, Canavalia of the southwest coast of India

Food Research International

Volumn 38, Issue 7, 2005, Pages 803-814

  Seena, S ^a   Sridhar, K R ^a  

^a MANGALORE UNIVERSITY   (India)

Author keywords

Canavalia; Cooking properties; Functional properties; Mangroves; Physical properties; Sand dunes; Seeds

Indexed keywords

COMPOSITION EFFECTS; CORRELATION METHODS; EMULSIFICATION; GELATION; HYDRATION; PH EFFECTS; PROTEINS; SOLUBILITY;

COOKING PROPERTIES; CRUDE PROTEIN; EMULSIFYING ACTIVITY (EA); EMULSIFYING STABILITY (ES); LEGUMES;

FOOD PRODUCTS;

CANAVALIA; CANAVALIA CATHARTICA; CANAVALIA MARITIMA; RHIZOPHORACEAE;

EID: 20444507986     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2005.02.007     Document Type: Article

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