Functional properties of flours prepared from three Chinese indigenous legume seeds
Abstract
The functional properties of Phaseolus angularis, Phaseolus calcaratus and Dolichos lablab flours were investigated and compared with those of soybean flour. The minimum nitrogen solubilities of P. angularis and P. calcaratus flours were at pH 5 while that of D. lablab flour was at pH 4. Compared with soybean flour, P. angularis, P calcaratus and D. lablab flours exhibited lower foam capacities, water- and oil-holding capacities, but higher...
Paper Details
Title
Functional properties of flours prepared from three Chinese indigenous legume seeds
Published Date
Apr 1, 1998
Journal
Volume
61
Issue
4
Pages
429 - 433
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