Functional properties of native and chemically modified protein concentrates from bambarra groundnut

Food Research International

Volumn 40, Issue 8, 2007, Pages 1003-1011

  Lawal, O S ^a   Adebowale, K O ^b   Adebowale, Y A ^b  

^a OLABISI ONABANJO UNIVERSITY   (Nigeria)

^b UNIVERSITY OF IBADAN   (Nigeria)

Author keywords

Acetylation; Bambarra groundnut; Protein concentrate; Succinylation

Indexed keywords

ACETYLATION; CARBOXYLIC ACIDS; FOOD PRODUCTS; GELATION; MOISTURE; SOLUBILITY;

ACETIC ANHYDRIDE (BAP); BAMBARRA GROUNDNUT; PROTEIN CONCENTRATE; SUCCINYLATION;

PROTEINS;

ARACHIS HYPOGAEA; VIGNA SUBTERRANEA; VOANDZEIA;

EID: 34547699022     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2007.05.011     Document Type: Article

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