Influence of enzymatic treatment on the nutritional and functional properties of pea flour

Author： Periago M.J.   Vidal M.L.   Ros G.   Rincon F.   Martinez C.   Lopez G.   Rodrigo J.   Martinez I.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.63, Iss.1, 1998-09, pp. : 71-78

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Nutritional evaluation and functional properties of quinoa (Chenopodium quinoa) flour

By Ogungbenle H. N.  

International Journal of Food Sciences and Nutrition, Vol. 54, Iss. 2, 2003-03 ,pp. : 153-158

Informa Healthcare

Access to resources Recommend Favorite

Effect of water yam (Dioscoreaalata) flour fortified with distiller's spent grain on nutritional, chemical, and functional properties

By  

Food Science & Nutrition, Vol. 4, Iss. 1, 2016-01 ,pp. : 24-33

John Wiley & Sons Inc

Access to resources Recommend Favorite

Nutritional and functional evaluation of wheat flour cookies supplemented with gram flour

By Yousaf Ali A.   Ahmed Anwaar   Ahmad Asif   Hameed Tabassum   Randhawa Muhammad Atif   Hayat Imran   Khalid Nauman  

International Journal of Food Sciences and Nutrition, Vol. 64, Iss. 1, 2013-02 ,pp. : 63-68

Informa Healthcare

Access to resources Recommend Favorite

Nutritional and Sensory Properties of Beniseed and Plain Flour Blends in Cookies

By Olumakaiye M.F.   Sanni R.O.  

Journal of Nutritional Ecology and Food Research, Vol. 1, Iss. 1, 2013-03 ,pp. : 51-56

American Scientific Publishers

Access to resources Recommend Favorite

Chemical composition and functional properties of cowpea and plantain flour blends for cookie production

By Akubor Peter I.   Adamolekun Flora   O.   Oba Clement A.   Obari Hajarat   Abudu Ifejola O.  

Plant Foods for Human Nutrition, Vol. 58, Iss. 3, 2003-01 ,pp. : 1-9

Springer Publishing Company

Access to resources Recommend Favorite