Effect of drying on nutritional and functional quality and electrophoretic pattern of soyflour from sprouted soybean (Glycine max)

Journal of Food Science and Technology

Volumn 47, Issue 5, 2010, Pages 482-487

  Agrahar Murugkar, Dipika ^a   Jha, Krishna ^a  

^a CENTRAL INSTITUTE OF AGRICULTURAL ENGINEERING   (India)

Author keywords

Drying; Electrophoretic patterns; Functional properties; Nutritional properties; Sprouted soybean

Indexed keywords

ELECTROPHORETIC PATTERNS; FUNCTIONAL PROPERTIES; GLYCINE MAX; HOT AIR; NITROGEN SOLUBILITY; NUTRITIONAL PROPERTIES; OVEN DRYING; SOY FLOUR; SPROUTED SOYBEAN; SUN DRYING; TRYPSIN INHIBITOR;

AMINO ACIDS; COLOR; CURING; HEATING; MICROWAVE HEATING; NITROGEN; NITROGEN FIXATION; OVENS; PRODUCT DEVELOPMENT; SOLAR DRYERS; SOLUBILITY; STOVES; WATER ABSORPTION;

DRYING;

GLYCINE MAX;

EID: 79951754659     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0082-5     Document Type: Article

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