Effects of salt concentrations on the functional properties of some legume flours

Pakistan Journal of Nutrition

Volumn 7, Issue 3, 2008, Pages 453-458

  Ogungbenle, Henry Niyi ^a  

^a UNIVERSITY OF ADO EKITI   (Nigeria)

Author keywords

Bulma cotton seed; Gourd seed; Legume flours; Salt concentrations; White meloh; Yellow melon

Indexed keywords

CARBICARB; COLOCYNTH; POTASSIUM CHLORIDE; SODIUM CHLORIDE; SODIUM SULFATE; SODIUM THIOSULFATE;

ARTICLE; BULMA COTTON SEED; EMULSION; FLOUR; FOAM STABILITY; FOAMING; FOOD ANALYSIS; FOOD INDUSTRY; FOOD PROCESSING; GELATION; LEGUME FLOUR; MELON; NUTRIENT CONTENT; PLANT SEED; WATER ABSORPTION; WHITE MELON; YELLOW MELON;

CUCUMIS; CUCURBITA; GOSSYPIUM HIRSUTUM;

EID: 41949119233     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2008.453.458     Document Type: Article

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