Physicochemical and micro-structural properties of flours, starch and proteins from two varieties of legumes: bambara groundnut (Vigna subterranea).

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作者： Kuaté Giscard,Kaptso ^[1] ; Yanou Nicolas,Njintang ^[2] ; Mbouga Marie Goletti,Nguemtchouin ^[3] ; Joël,Scher ^[4] ; Joseph,Hounhouigan ^[5] ; Carl Moses,Mbofung ^[6]

作者单位： Food and Nutrition Research Centre, PO Box 6163, Yaounde, Cameroon ; National School of Agro-Industrial Sciences, PO Box 455, Ngaoundere, Cameroon. ^[1] National School of Agro-Industrial Sciences, PO Box 455, Ngaoundere, Cameroon ; Department of Biological Sciences, Faculty of Sciences, University of Ngaoundere, PO Box 454, Ngaoundere, Cameroon. ^[2] Department of Applied Chemistry, National School of Agro-Industrial Sciences, University of Ngaoundere, PO Box 455, Ngaoundere, Cameroon. ^[3] Laboratoire d'Ingénierie des Biomolécules, ENSAIA-INPL, 2, Avenue de la Forêt de Haye, BP 172-F-54505 Vandoeuvre lès Nancy, France. ^[4] Département de Nutrition et Sciences Alimentaires, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 01 BP 526 Cotonou, Bénin. ^[5] National School of Agro-Industrial Sciences, PO Box 455, Ngaoundere, Cameroon. ^[6]

关键词 Bambara groundnut Flour Gelatinization Microstructure Proteins Starch

DOI 10.1007/s13197-014-1580-7

PMID 26243911

发布时间 2024-03-23

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