Bambara groundnut (Vigna subterranea (L.) Verdc.) flour: A functional ingredient to favour the use of an unexploited sustainable protein source

Variability in dehulling efficiency, colour, chemical composition and selected functional properties of raw and pre-treated bambara groundnut (Vigna subterranea (L.) Verdc.) (BG) flour from red and black-eye varieties were studied. Functional properties were water and oil absorption, gelation, pasti...

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Detalles Bibliográficos
Autores principales: Mubaiwa, Juliet, Fogliano, Vincenzo, Chidewe, Cathrine, Linnemann, Anita R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6188868/
https://www.ncbi.nlm.nih.gov/pubmed/30321223
http://dx.doi.org/10.1371/journal.pone.0205776

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6188868/
https://www.ncbi.nlm.nih.gov/pubmed/30321223
http://dx.doi.org/10.1371/journal.pone.0205776

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