| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539602 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Marama protein forms a highly viscous and extensible dough. ⺠Marama protein appears more hydrophobic and contains more β-sheet structure than does soya protein. ⺠High β-sheet conformation in this protein is probably responsible for its rheological behaviour.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Eric O. Amonsou, John R.N. Taylor, M. Naushad Emmambux, K. Gyebi Duodu, Amanda Minnaar,