Physicochemical and micro-structural properties of flours, starch and proteins from two varieties of legumes: bambara groundnut (Vigna subterranea)

Published 2014 View Full Article

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Title
Physicochemical and micro-structural properties of flours, starch and proteins from two varieties of legumes: bambara groundnut (Vigna subterranea)
Authors
Keywords
Bambara groundnut, Flour, Starch, Proteins, Microstructure, Gelatinization
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 52, Issue 8, Pages 4915-4924
Publisher
Springer Nature
Online
2014-09-26
DOI
10.1007/s13197-014-1580-7
References
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