Pithecellobium jiringa legume flour for potential food applications: Studies on their physico-chemical and functional properties

Food Chemistry

Volumn 130, Issue 3, 2012, Pages 528-535

  Sridaran, Ashuwini ^a   Karim, Alias A ^a   Bhat, Rajeev ^a  

^a Universiti Sains Malaysia   (Malaysia)

Author keywords

Cooking properties; Functional properties; Jering seed; Physico chemical properties; Underutilized legume

Indexed keywords

COOKING PROPERTIES; FUNCTIONAL PROPERTIES; JERING SEED; PHYSICOCHEMICAL PROPERTY; UNDERUTILIZED LEGUME;

CHEMICAL CONTAMINATION; COAGULATION; EMULSIFICATION; GELATION; IONIC STRENGTH; SEED; SUGAR (SUCROSE); SUGARS; THERMAL PROCESSING (FOODS); WATER ABSORPTION;

PH;

CARBOHYDRATE; OIL;

ARTICLE; COOKING; EMULSION; FOOD INDUSTRY; FOOD PROCESSING; GELATION; IONIC STRENGTH; LEGUME; MOISTURE; PH; PHYSICAL CHEMISTRY; PITHECELLOBIUM JIRINGA; PLANT SEED; PROTEIN CONTENT; WATER ABSORPTION;

PITHECELLOBIUM JIRINGA;

EID: 80052779156     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.07.062     Document Type: Article

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