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Heat-moisture Treatments of Cowpea Flour and Their Effects on Phytase Inactivation

✍ Scribed by Nicole S. Affrifah; Manjeet S. Chinnan; R. Dixon Phillips


Book ID
108825992
Publisher
Institute of Food Technologists
Year
2005
Tongue
English
Weight
146 KB
Volume
70
Category
Article
ISSN
0022-1147

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Effect of soaking, cooking and crude Ξ±-g
✍ Richard I Somiari; Esther Balogh πŸ“‚ Article πŸ“… 1993 πŸ› John Wiley and Sons 🌐 English βš– 371 KB

## Abstract Abstract: The effects of soaking, cooking and crude α‐galactosidase treatment on the level of stachyose and raffinose present in cowpea flours were investigated. Soaking for 16 h resulted in an average reduction of 26Β·2% for stachyose and 28Β·0% for raffinose, while cooking for 50 min re