Physicochemical and functional properties of whole legume flour

LWT

Volumn 55, Issue 1, 2014, Pages 308-313

  Du, Shuang kui ^a   Jiang, Hongxin ^b   Yu, Xiuzhu ^a   Jane, Jay lin ^b  

^a NORTHWEST A F UNIVERSITY   (China)

^b IOWA STATE UNIVERSITY   (United States)

Author keywords

Functional properties; Pasting properties; Physicochemical characteristics; Whole legume flours

Indexed keywords

EMULSIFICATION;

EMULSION STABILITY; FUNCTIONAL PROPERTIES; LEGUME FLOUR; OIL ABSORPTION CAPACITY; PASTING PROPERTY; PHYSICOCHEMICAL CHARACTERISTICS; PHYSICOCHEMICAL PROPERTY; PINTO BEANS; RED KIDNEY BEAN; WHOLE LEGUME FLOUR;

WATER ABSORPTION;

CICER ARIETINUM; LENS CULINARIS; PHASEOLUS LUNATUS; PHASEOLUS VULGARIS; VIGNA RADIATA VAR. RADIATA;

EID: 84886299188     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.06.001     Document Type: Article

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