Biochemical composition and physicochemical properties of broccoli flours

International Journal of Food Sciences and Nutrition

Volumn 60, Issue SUPPL.4, 2009, Pages 163-173

  Campas Baypoli, Olga N ^a   Snchez Machado, Dalia I ^a   Bueno Solano, Carolina ^a   Núñez Gastélum, Jose A ^a   Reyes Moreno, Cuauhtémoc ^b   López Cervantes, Jaime ^a  

^a INSTITUTO TECNOLÓGICO DE SONORA   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE SINALOA   (Mexico)

Author keywords

Amino acid; Broccoli; Crop remains; Fatty acid; Flours; Physicochemical properties

Indexed keywords

AMINO ACID; FATTY ACID; WATER;

ARTICLE; BRASSICA; CHEMISTRY; COMPARATIVE STUDY; DIET SUPPLEMENTATION; DIETARY FIBER; FAT INTAKE; FLOWERING; FOOD HANDLING; PARTICLE SIZE; PH; PHYSICAL CHEMISTRY; PLANT; PLANT LEAF; PLANT STEM; POLLUTION; PROTEIN INTAKE; SOLUBILITY;

AMINO ACIDS; BRASSICA; DIETARY FATS; DIETARY FIBER; DIETARY PROTEINS; DIETARY SUPPLEMENTS; FATTY ACIDS; FLOWERING TOPS; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; PARTICLE SIZE; PHYSICOCHEMICAL PHENOMENA; PLANT COMPONENTS, AERIAL; PLANT LEAVES; PLANT STEMS; SOLUBILITY; WASTE PRODUCTS; WATER;

BRASSICA OLERACEA VAR. ITALICA;

EID: 77950269794     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480802702015     Document Type: Article

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