Emulsifying and foaming properties of peanut (Arachis hypogaea Lineau) flour;Propiedades emulsificantes y espumantes de las proteínas de harina de cacahuate (Arachis hypogaea Lineau)

Grasas y Aceites

Volumn 58, Issue 3, 2007, Pages 264-269

  Ferreyra, J C ^a   Kuskoski, E M ^a   Luiz, M T Bordignon ^a   Arellano, D Barrera ^b   Fett, R ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Emulsifying activity; Emulsifying stability; Foam activity; Foam stability; Functional properties; Peanut; Protein solubility

Indexed keywords

EMULSIFYING ACTIVITY; EMULSIFYING STABILITIES; FOAM STABILITY; FUNCTIONAL PROPERTIES; PEANUT; PROTEIN SOLUBILITY;

OILSEEDS; PROTEINS; SOLUBILITY; STABILITY; SURFACE PROPERTIES;

EMULSIFICATION;

ARACHIS HYPOGAEA;

EID: 39049088558     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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