Composition and functional properties of cowpea (Vigna ungiculata L. Walp) flour and protein isolates

American Journal of Food Technology

Volumn 7, Issue 3, 2012, Pages 113-122

  Khalid, I I ^a   Elhardallou, S B ^a   Elkhalifa, E A ^a  

^a UNIVERSITY OF GEZIRA   (Sudan)

Author keywords

Cowpea; Functional properties; Protein isolate

Indexed keywords

ALKALINE PH; COWPEA; CRUDE PROTEINS; EMULSIFYING CAPACITY; FUNCTIONAL PROPERTIES; ISOELECTRIC; OIL ABSORPTION CAPACITY; PROTEIN ISOLATE; PROTEIN ISOLATES; PROTEIN SOLUBILITY; PROXIMATE ANALYSIS; TOTAL PROTEIN;

ALKALINITY; CARBOHYDRATES; COAGULATION; EMULSIFICATION; GELATION; SOLUBILITY; WATER ABSORPTION;

PROTEINS;

VIGNA;

EID: 84856163107     PISSN: 15574571     EISSN: 1557458X     Source Type: Journal    
DOI: 10.3923/ajft.2012.113.122     Document Type: Article

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