Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Low paste viscosity"'
Autor:
Peter Mukwevho, Naushad M. Emmambux
Publikováno v:
Heliyon, Vol 10, Iss 21, Pp e40093- (2024)
Heat treatment of Bambara groundnut seeds has been reported to cause low paste viscosities in resulting flours. Structural changes in Bambara groundnut protein, due to heat treatment, causes the protein to encapsulate starch, making it unavailable to
Externí odkaz:
https://doaj.org/article/cc8849e6700649fa80a4dd722538347a
