The effect of heat treatment on the in-vitro multienzyme digestibility of protein of six varieties of African yam bean (Sphenostylis stenocarpa) flour-Reference-Cited by-同舟云学术

The effect of heat treatment on the in-vitro multienzyme digestibility of protein of six varieties of African yam bean (Sphenostylis stenocarpa) flour

Published:1997-12 Issue:4 Volume:60 Page:509-512
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Adeyeye E.I.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

1. Influence of processing on the digestibility of the African yam bean (Sphenostylis stenocarpa) flour;Abbey;Nutr. Rep. Int.,1988

2. Functional properties of some varieties of African yam bean (Sphenostylis stenocarpa) flour II;Adeyeye;Int. J. Food Sci. Nutr.,1994

3. Compositional evaluation of some Cowpea varieties and some under-utilized edible legumes in Nigeria;Aletor;Die Nahrung,1989

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