| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542022 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠This is the first report on functional and cooking properties of Jering seeds. ⺠The seed flour exhibited good nutritional, functional and cooking properties. ⺠Functional properties were dependent on ionic strength, concentration and pH. ⺠The seed flour exhibited a low gruel solid loss on cooking. ⺠Results indicate that seed-flour can be modified to develop new food formulations.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ashuwini Sridaran, Alias A. Karim, Rajeev Bhat,