Physicochemical and functional properties of full-fat and defatted Moringa oleifera kernel flour

International Journal of Food Science and Technology

Volumn 45, Issue 11, 2010, Pages 2433-2439

  Ogunsina, Babatunde S ^a   Radha, Cheruppanpullil ^b   Govardhan Singh, Raichur S ^b  

^a Advanced Centre for Food Science and Technology   (India)

^b CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Flour; Functional properties; Moringa oleifera kernel; Vegetable protein

Indexed keywords

EFFECT OF PH; FAT ABSORPTION; FLOUR; FOAM STABILITY; FORTIFIED FOODS; FUNCTIONAL PROPERTIES; MORINGA OLEIFERA; MORINGA OLEIFERA KERNEL; NACL CONCENTRATION; NITROGEN SOLUBILITY; PROTEIN CONTENTS; STANDARD PROCEDURES; VEGETABLE PROTEIN;

COAGULATION; EMULSIFICATION; FOOD PRODUCTS; GELATION; PH EFFECTS; PROTEINS; SODIUM CHLORIDE; SOLUBILITY; VEGETABLES;

WATER ABSORPTION;

MORINGA OLEIFERA;

EID: 78349282693     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02423.x     Document Type: Article

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