Skip to content
VuFind
  • Login
    • English
    • Deutsch
    • Español
    • Français
    • Italiano
Advanced
  • Cite this
  • Text this
  • Email this
  • Print
  • Export Record
    • Export to RefWorks
    • Export to EndNoteWeb
    • Export to EndNote
  • Save to List
  • Permanent link
Cover Image

Saved in:
Bibliographic Details
Main Author: Sandra Patricia Chaparro ACUÑA
Format: Artículo científico
Language:en
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2012
Subjects:
Agrociencias
flours
soybean
vitabosa
Oil absorption
foaming capacity
Online Access:https://www.redalyc.org/articulo.oa?id=395940112015
Tags: Add Tag
No Tags, Be the first to tag this record!
  • Holdings
  • Description
  • Table of Contents
  • Comments
  • Similar Items
  • Staff View

Internet

https://www.redalyc.org/articulo.oa?id=395940112015

Similar Items

  • REDUCCIÓN DE FACTORES ANTINUTRICIONALES DE LA SEMILLA DE VITABOSA (Mucuna deeringiana) MEDIANTE PROCESOS FISICO-QUÍMICOS
    by: Sandra Patricia Chaparro Acuña
    Published: (2009)
  • Foaming properties of porcine serum and porcine serum albumin
    by: L. Vázquez Moreno
    Published: (2006)
  • Effects of oil-water mixed frying and pure-oil frying on the quality characteristics of soybean oil and chicken chop
    by: Ruixue MA
    Published: (2016)
  • Effect of processing conditions on the functional properties of aquafaba from natural chickpeas: valorization of a food waste
    by: Angelica Thomas-Meda
    Published: (2023)
  • Physicochemical, antioxidant, and technofunctional properties of mushroom (Pleurotus sp) flour obtained by hot air drying
    by: Tatiana Vélez-Uribe
    Published: (2023)

Search Options

  • Search History
  • Advanced Search

Find More

  • Browse the Catalog
  • Browse Alphabetically
  • Explore Channels
  • Course Reserves
  • New Items

Need Help?

  • Search Tips
  • Ask a Librarian
  • FAQs