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of 2
pro vyhledávání: '"SAHO, V. T. N."'
Autor:
SAHO, V. T. N., NJINTANG, Y. N.
Publikováno v:
Brazilian Journal of Biology, Volume: 84, Article number: e269844, Published: 10 JUL 2023
Starches from some legume grown in Cameroon were evaluated for their granule structure and size, turbidity, firmness and gel strength, thermal and freeze-thaw properties. Amylose contents were in the range of 26.21%–44.85%. Morphological analysis o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______608::f2250dcf3f17dc101a377d99e2a4d5e1
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1519-69842024000100472&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1519-69842024000100472&lng=en&tlng=en
Morphological, textural analysis and freeze-thaw stability of starches from legume grow in Cameroon.
Autor:
Saho VTN; University of Ngaoundere, Institute of Technology, Department of Food Engineering and Control of Quality, Ngaoundere, Cameroon., Njintang YN; University of Ngaoundere, National School of Agro-Industrial Sciences - ENSAI, Ngaoundere, Adamaoua, Cameroon.
Publikováno v:
Brazilian journal of biology = Revista brasleira de biologia [Braz J Biol] 2023 Jul 10; Vol. 84, pp. e269844. Date of Electronic Publication: 2023 Jul 10 (Print Publication: 2023).
