Physicochemical characteristics and functional properties of vitabosa (mucuna deeringiana) and soybean (glycine max)

Physicochemical characteristics and functional properties of vitabosa flour (Mucuna deeringiana) and soybean flour (Glycine max) were determined. Oil absorption capacity was higher in vitabosa. Water absorption capacity was higher in soy and it was affected by the change in the ionic strength of the...

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Veröffentlicht in:	Ciência e tecnologia de alimentos 2012-03, Vol.32 (1), p.98-105
Hauptverfasser:	Chaparro Acuña, Sandra Patricia, Gil González, Jesús Humberto, Aristizábal Torres, Iván Darío
Format:	Artikel
Sprache:	eng
Schlagworte:	FOOD SCIENCE & TECHNOLOGY
Online-Zugang:	Volltext
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