Gelation, thermal and pasting properties of pigeon pea (Cajanus cajan L.), dolichos bean (Dolichos lablab L.) and jack bean (Canavalia ensiformis) flours

Journal of Food Engineering

Volumn 119, Issue 1, 2013, Pages 65-71

  Acevedo, Belén A ^a,b   Avanza, María V ^a   Cháves, María G ^a   Ronda, Felicidad ^b  

^a UNIVERSIDAD NACIONAL DEL NORDESTE   (Argentina)

^b UNIVERSITY OF VALLADOLID   (Spain)

Author keywords

Gels; Legumes; Pasting properties; Rheological properties; Thermal properties

Indexed keywords

AVRAMI MODELS; CANAVALIA ENSIFORMIS; ENDOTHERMIC PEAKS; LEGUMES; PASTING PROPERTY; PASTING TEMPERATURE; PROTEIN CONTENTS; RHEOLOGICAL PROPERTY;

DIFFERENTIAL SCANNING CALORIMETRY; ELECTROPHORESIS; GELATION; MOLECULAR WEIGHT DISTRIBUTION; RHEOLOGY; SUSPENSIONS (FLUIDS); THERMODYNAMIC PROPERTIES;

GELS;

CAJANUS CAJAN; CANAVALIA ENSIFORMIS; DOLICHOS; LABLAB PURPUREUS;

EID: 84878821088     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.05.014     Document Type: Article

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