Effect of precooking time and drying temperature on the physico-chemical characteristics and in-vitro carbohydrate digestibility of taro flour

Whipping and Emulsifying Properties of Soybean Products

Katsuharu Yasumatsu, Koshichi Sawada, Shintaro Moritaka et al. · Agricultural and Biological Chemistry · 1972 · 655 citations

Agriculture, Food Science, Nutritional Sciences +17

Functional properties and amino acid content of a protein isolate from mung bean flour*

C. W. COFFMANN, V. V. GARCIAJ · International Journal of Food Science & Technology · 1977 · 640 citations

Agriculture, Biochemistry, Food Science +17

Physicochemical and Functional Properties of Winged Bean Flour and Isolate Compared with Soy Isolate

B. Onuma Okezie, Alhassan Bello · Journal of Food Science · 1988 · 372 citations

Agriculture, Food Science, Nutritional Sciences +17

Functional Properties of Raw and Heat Processed Winged Bean (Psophocarpus tetragonolobus) Flour

K. Narayana · Journal of Food Science · 1982 · 339 citations

Agriculture, Food Science, Food Chemistry +12

MODIFICATION OF CARBOHYDRATE COMPONENTS BY EXTRUSION-COOKING OF CEREAL PRODUCTS

C. Mercier, Pierre Feillet · 1975 · 280 citations

Agriculture, Biochemistry, Food Science +10