Physicochemical and functional properties of flours from three Black gram (Phaseolus mungo L.) cultivars

International Journal of Food Science and Technology

Volumn 48, Issue 4, 2013, Pages 771-777

  Wani, Idrees A ^a,b   Sogi, Dalbir S ^a   Gill, Balmeet S ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

^b UNIVERSITY OF KASHMIR   (India)

Author keywords

Black gram; Calorimetry; Flour; Functional properties

Indexed keywords

BLACK GRAM; EMULSIFYING ACTIVITY INDICES; EMULSIFYING STABILITIES; FLOUR; FUNCTIONAL PROPERTIES; PHYSICOCHEMICAL PROPERTY; SIGNIFICANT DIFFERENCES; TEXTURAL PROFILE ANALYSIS;

CALORIMETRY; DIFFERENTIAL SCANNING CALORIMETRY; EMULSIFICATION; GELATION; PROTEINS;

VISCOSITY;

VIGNA MUNGO;

EID: 84874997356     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12025     Document Type: Article

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