Výsledky vyhledávání - "Amarachi O. Opara"

In vitro digestibility of hydrothermally modified Bambara groundnut (Vigna subterranean L.) starch and flour

Autor: Sharafadeen Olateju Kareem, Fatai O. Oladoyinbo, Amarachi O. Opara, T. Adeniyi Afolabi

Publikováno v: Food Science & Nutrition
Food Science & Nutrition, 6(1):36-46

In‐vitro digestibility and functional properties of Bambara groundnut (Vigna subterranean) (BG) flour, and its native and hydrothermally modified starches were investigated. The isolated native starch (BNS) was modified by annealing at 50°C for 48

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b24e8298323d05982253dc6e695c9e7
http://europepmc.org/articles/PMC5778218

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