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

✍ Scribed by Acevedo, Belén A.; Avanza, María V.; Cháves, María G.; Ronda, Felicidad

• Book ID: 122821339
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 511 KB
• Volume: 119
• Category: Article
• ISSN: 0260-8774
• DOI: 10.1016/j.jfoodeng.2013.05.014