Effect of soaking and high-pressure processing on antioxidant content, functional and pasting properties of Bambara groundnut (Vigna subterranean (L.) Verdc) flour
The study evaluated the effect of pre-treatment methods on the antioxidant content, functional properties and pasting profile of Bambara groundnut flour. Soaking and high-pressure processing (HPP) were used as pre-treatment methods. The results revealed that the value of crude protein, crude fat, to...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Rynnye Lyan Resources
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/117571/1/117571.pdf http://psasir.upm.edu.my/id/eprint/117571/ https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_5__fr-nbs-7_omoniyi.pdf |
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