Optimization of protein concentrate preparation from bambara bean using response surface methodology

Journal of Food Process Engineering

Volumn 33, Issue 3, 2010, Pages 398-412

  Mune, Martin Alain Mune ^a   Mbome, Israël Lape ^b   Minka, Samuel Rene ^a  

^a UNIVERSITY OF YAOUNDÉ I   (Cameroon)

^b Food and Nutrition Research Centre   (Cameroon)

Author keywords

[No Author keywords available]

Indexed keywords

CENTRAL COMPOSITE ROTATABLE DESIGN; IRON CONTENT; NACL CONCENTRATION; OPTIMUM CONDITIONS; PROTEIN CONCENTRATES; PROTEIN CONTENTS; RESPONSE SURFACE METHODOLOGY; SECOND-ORDER POLYNOMIAL; SIGNIFICANT FACTORS;

AMINO ACIDS; DESIGN OF EXPERIMENTS; OPTIMIZATION; PROTEINS; REGRESSION ANALYSIS; SODIUM CHLORIDE; SURFACE PROPERTIES;

PH EFFECTS;

BAMBARA;

EID: 77953510762     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2008.00281.x     Document Type: Article

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