Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Tremayne S. Naiker"'
Publikováno v:
Journal of Food Science and Technology. 56:1541-1550
The variability and magnitude of interactions for food components and physicochemical properties of flour produced from five cultivars of cowpea (Glenda, Vegetable Cowpea 2, Vegetable Cowpea 3, Makathini, Embu Buff) were analysed using chemometrical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a0e278099c673add1cbfe513742214f
https://doi.org/10.1007/s13197-019-03649-1
https://doi.org/10.1007/s13197-019-03649-1
Autor:
John J. Mellem, Tremayne S. Naiker
Publikováno v:
Food Science and Technology ISBN: 9783110667462
Food Science and Technology
Food Science and Technology
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b8a6e4ff04e6a17ec0ab5b9f0212beb
https://doi.org/10.1515/9783110667462-004
https://doi.org/10.1515/9783110667462-004
Publikováno v:
Journal of Food Processing and Preservation. 44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7058d564786d88e946c244f57dfd5523
https://doi.org/10.1111/jfpp.14430
https://doi.org/10.1111/jfpp.14430
Publikováno v:
Journal of Food Processing and Preservation. 44
The study conducted was focused on investigating the effect of steaming and dehydration on the nutritional quality and functional properties of protein isolates produced from hyacinth bean. This was for obtaining value‐added legume‐derived protei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7fa50d5798fc4ff15cd5b6d3aa28a83b
https://doi.org/10.1111/jfpp.14334
https://doi.org/10.1111/jfpp.14334