Hydrothermal treatments of Finger millet (Eleusine coracana) starch

Author:

Adebowale K.O.,Afolabi T.A.,Olu-Owolabi B.I.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference50 articles.

1. Abraham, T. E. (1993). Stabilisation paste viscosity of cassava starch by heat moisture treatments. Starch/Stärke, 45, 131–135.

2. Effect of annealing and heat moisture conditioning on the physicochemical characteristics of Bambarra groundnut (Voadzeia subterranea) starch;Adebowale;Nahrung/Food,2002

3. Microstructure, physicochemical properties and retrogradation behaviour of Mucuna bean (Mucuna pruriens) starch on heat moisture treatments;Adebowale;Food Hydrocolloids,2003

4. Functional and electrophoretic characteristic of succinylated peanut flour proteins;Beuchat;Journal of Agricultural and Food Chemistry,1977

5. Functional properties and amino acid content of a protein isolate from Mung bean flour;Coffman;Journal of Food Technology,1977

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