Physicochemical and functional properties of flours from three Black gram (Phaseolus mungo L.) cultivars

Summary Flours processed from three black gram cultivars (Mash1‐1, PU‐19 and T‐9) were studied for proximate composition, physicochemical and functional properties. Protein, fat, ash and crude fibre content varied significantly (P ≤ 0.05) from 24.5 – 28.4%, 1.1–1.4%, 2.7–3.3% and 2.7–3.4%, respectiv...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	International journal of food science & technology 2013-04, Vol.48 (4), p.771-777
Hauptverfasser:	Wani, Idrees A., Sogi, Dalbir S., Gill, Balmeet S.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biochemistry Biological and medical sciences Black gram calorimetry Cultivars flour Food industries Food science functional properties Fundamental and applied biological sciences. Psychology
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!