Effects of isolation conditions on the functional properties of african yam bean (Sphenostylis stenocarpa hochst. ex a. rich.) proteins

Journal of Food Processing and Preservation

Volumn 37, Issue 5, 2013, Pages 555-567

  Arogundade, Lawrence A ^a   Eromosele, Catherine O ^a   Eromosele, Ighodalo C ^a   Ademuyiwa, Oladipo ^a  

^a FEDERAL UNIVERSITY OF AGRICULTURE   (Nigeria)

Author keywords

[No Author keywords available]

Indexed keywords

FUNCTIONAL PROPERTIES; ISOELECTRIC PRECIPITATION; NEW PRODUCT DEVELOPMENT; NUTRITIONAL QUALITIES; OIL ABSORPTION CAPACITY; PRECIPITATED PROTEINS; SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS; WATER ABSORPTION PROPERTIES;

CALCIUM; CROPS; ELECTROPHORESIS; FOOD PRODUCTS; GELATION; LIGHT ABSORPTION; OILS AND FATS; SODIUM DODECYL SULFATE; WATER ABSORPTION;

PROTEINS;

GLYCINE MAX; SPHENOSTYLIS STENOCARPA;

EID: 84885854758     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2012.00674.x     Document Type: Article

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