๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

FERMENTED COWPEA FLOUR: PRODUCTION AND CHARACTERIZATION OF SELECTED PHYSICO-CHEMICAL PROPERTIES

โœ Scribed by WITOON PRINYAWIWATKUL; LARRY R. BEUCHAT; KAY H. McWATTERS; R. DIXON PHILLIPS


Book ID
111340093
Publisher
John Wiley and Sons
Year
1996
Tongue
English
Weight
901 KB
Volume
20
Category
Article
ISSN
0145-8892

No coin nor oath required. For personal study only.


๐Ÿ“œ SIMILAR VOLUMES


Study on nutritive and physico-chemical
โœ Wei, Y.- M. ;Zhang, G.- Q. ;Li, Z.- X. ๐Ÿ“‚ Article ๐Ÿ“… 1995 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 321 KB

The protein contents of four buckwheat flours (from two Chinese bitter, one Chinese sweet and one Polish sweet backwheats) are lower than that of Meneba wheat flour. Buckwheat flours are rich in albumin and globulin, but have a lower content of prolamin and glutelin than wheat flour. In buckwheat pr