Flour functionality, physicochemical and sensory properties of steamed and baked maize meal enriched with defatted soybean

Value added snacks produced from Bambara groundnut ( Vigna subterranea ) paste or flour

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Effect of incorporation of soy flour on functional, nutritional, and sensory properties of mushroom-moringa-supplemented healthy soup

(2018) Suman Mohajan et al.   Food Science & Nutrition

Inactivation methods of soybean trypsin inhibitor – A review

(2017) Brinda Harish Vagadia et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Impact of Electron Beam on Storage Protein Subunits, In Vitro Protein Digestibility and Trypsin Inhibitor Content in Soybean Seeds

(2016) Vineet Kumar et al.   Food and Bioprocess Technology

Physicochemical properties of starches with variable amylose contents extracted from bambara groundnut genotypes

(2015) Samson A. Oyeyinka et al.   CARBOHYDRATE POLYMERS

Effects of infrared treatment on urease, trypsin inhibitor and lipoxygenase activities of soybean samples

(2015) Seda Yalcin et al.   FOOD CHEMISTRY

Color, Chemical and Functional Properties of Plantain Cultivars and Cooking Banana Flour as Affected by Drying Method and Maturity

(2014) Kolawole O. Falade et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of food additives on starch retrogradation: A review

(2014) Zhen Fu et al.   STARCH-STARKE

Nutritional quality and safety of wheat‐soy composite flour chapattis

(2012) Muhammad Issa Khan et al.   British Food Journal

Quality and textural behaviour of par-baked and rebaked cake during prolonged storage

(2008) Mehmet Murat Karaoğlu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Physical properties of bambara groundnuts from Botswana

(2008) S.M. Mpotokwane et al.   JOURNAL OF FOOD ENGINEERING