Composition and functional properties of cowpea (Vigna ungiculata L. Walp) flour and protein isolates

被引：12
|
作者：
Khalid, I.I. [1 ]
Elhardallou, S.B. [1 ]
Elkhalifa, E.A. [1 ]
机构：
[1] Department of Food Science and Technology, Faculty of Engineering and Technology, University of Gezira, Sudan
来源：
American Journal of Food Technology | 2012年 / 7卷 / 03期
关键词：
Carbohydrates - Alkalinity - Gelation - Emulsification - Solubility - Water absorption;
D O I：
10.3923/ajft.2012.113.122
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：113 / 122
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