Effect of micronisation temperature (130 and 170 °C) on functional properties of cowpea flour

Food Chemistry

Volumn 104, Issue 2, 2007, Pages 650-657

  Mwangwela, Agnes M ^a,c   Waniska, Ralph D ^b   Minnaar, Amanda ^a  

^a UNIVERSITY OF PRETORIA   (South Africa)

^b TEXAS A AND M UNIVERSITY   (United States)

^c LILONGWE UNIVERSITY OF AGRICULTURE AND NATURAL RESOURCES   (Malawi)

Author keywords

Cowpea flour; Functional properties; Micronisation; Protein

Indexed keywords

ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; COWPEA; CROSS LINKING; DISULFIDE BOND; FLOUR; FOAMING; GELATION; GLYCATION; HYDROPHOBICITY; NONHUMAN; PHYSICAL CHEMISTRY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; SEED; SOLUBILITY; TEMPERATURE SENSITIVITY; WATER ABSORPTION;

EID: 34247634125     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.12.038     Document Type: Article

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