Effects of increasing acylation and enzymatic hydrolysis on functional properties of Bambara bean (Vigna subterranea) protein concentrate

Acta Alimentaria

Volumn 43, Issue 4, 2014, Pages 574-583

  Mune Mune, M ^a   Minka, S ^b   Mbome, I ^c  

^a UNIVERSITY OF MAROUA   (Cameroon)

^b UNIVERSITY OF YAOUNDÉ I   (Cameroon)

^c Food and Nutrition Research Centre   (Cameroon)

Author keywords

Acylation; Bambara bean; Enzymatic hydrolysis; Functional properties; Protein concentrate

Indexed keywords

VIGNA SUBTERRANEA;

EID: 84928201223     PISSN: 01393006     EISSN: 15882535     Source Type: Journal    
DOI: 10.1556/AAlim.2013.0007     Document Type: Article

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