Características funcionales y nutricionales de ciruela de pan de jengibre (Neocarya macrophylla): una semilla infrautilizada

Autor: Zhou, H. M., Zhu, K. X., Kamara, M. T., Amadou, I., Amza, T.

Publikováno v: Grasas y Aceites, Vol 62, Iss 3, Pp 290-298 (2011)
Grasas y Aceites; Vol. 62 No. 3 (2011); 290-298
Grasas y Aceites; Vol. 62 Núm. 3 (2011); 290-298
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)

The In-vitro protein digestibility, protein nutritional quality and functional characteristics (protein solubility, water/oil binding capacity, emulsifying capacity and foaming capacity) of gingerbread plum and peanut seed flour were studied. Among t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::8dcf9824fb44c06a1fd34cc77adc4003
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1327

Influence of Lactobacillus plantarum Lp6 fermentation on the functional properties of soybean protein meal.

Autor: Amadou, Issoufou, Amza, Tidjani, Foh, M. B. K., Kamara, M. T., Guo-Wei Le

Publikováno v: Emirates Journal of Food & Agriculture (EJFA); Dec2010, Vol. 22 Issue 6, p456-465, 10p, 1 Color Photograph, 1 Chart, 3 Graphs