Gelation, thermal and pasting properties of pigeon pea (Cajanus cajan L.), dolichos bean (Dolichos lablab L.) and jack bean (Canavalia ensiformis) flours

  1. Acevedo, B.A.
  2. Avanza, M.V.
  3. Cháves, M.G.
  4. Ronda, F.
Revue:
Journal of Food Engineering

ISSN: 0260-8774

Année de publication: 2013

Volumen: 119

Número: 1

Pages: 65-71

Type: Article

DOI: 10.1016/J.JFOODENG.2013.05.014 GOOGLE SCHOLAR
La source de données: Scopus