Effects of roasting on the characteristics of australian wattle (Acacia victoriae Bentham) seed and extracts

International Journal of Food Properties

Volumn 16, Issue 5, 2013, Pages 1135-1147

  Ee, Kah Yaw ^a   Zhao, Jian ^a,b   Rehman, Ata Ur ^c   Agboola, Samson ^a  

^a CHARLES STURT UNIVERSITY   (Australia)

^b UNIVERSITY OF NEW SOUTH WALES   (Australia)

^c Industry and Investment New South Wales   (Australia)

Author keywords

Color measurement; Proximate analysis; Roasting; Trypsin inhibitor; Wattle seed

Indexed keywords

COLOR MEASUREMENTS; PROXIMATE ANALYSIS; ROASTING; TRYPSIN INHIBITOR; WATTLE SEEDS;

COLORIMETRY; ELECTROPHORESIS; ENZYME INHIBITION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PROTEINS;

CALCINATION;

ACACIA; ACACIA VICTORIAE;

EID: 84876129109     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2011.578271     Document Type: Article

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