Functional Properties of Raw and Heat Processed Cowpea (Vigna unguiculata, Walp) Flour

Journal of Food Science

Volumn 53, Issue 6, 1988, Pages 1775-1777

  ABBEY, B W ^a   IBEH, G O ^a  

^a UNIVERSITY OF PORT HARCOURT   (Nigeria)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84985204831     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1988.tb07840.x     Document Type: Article

References (17)

1. Functional and electrophoretic characteristics of succinylated peanut flour proteins
2. Gelation phenomena of soybean globulins
3. Functional properties and amino acid content of a protein isolate from mung bean flour
4. Dispersibility and isolation of proteins from legume flours
5. Gelation and thickening phenomena of vegetable protein products
6. Certain functional properties of sunflower meal products
7. Protein measurement with the Folin Phenol reagent
8. Influence of moist heat on solubility and emulsion properties of soy and peanut flours
9. Functional properties of raw and heat processed winged bean Psophocarpus tetragonolobus flour
10. Functional properties of four types of mung bean flour
11. Functinal properties of winged bean (Psophocarpus tetragonobulus [L] [DC]) proteins
12. Functional properties of the Great Northern bean (Phaseolus vulgaris L.) proteins: emulsion, foaming, viscosity and gelation properties
13. Soybean proteins: their functional, chemical and physical properties
14. Whipping and emulsifying properties of soybean products Agric