Structure and functional properties of starch and flour from bambarra groundnut
Structure and functional properties of starch and flour from Bambarra groundnut (Voandzeia Subterranea) were investigated. The bambarra groundnut flour contained 58.38% of carbohydrate, 15.48 % of protein, 7.90% of fat, 4.19% of ash and 2.54% of fiber content. The starch isolated by the alkaline met...
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| Format: | Article |
| Language: | English |
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Prince of Songkla University
2008-04-01
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| Series: | Songklanakarin Journal of Science and Technology (SJST) |
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| Online Access: | http://rdo.psu.ac.th/sjst/ejournal/journal/30-Suppl-1/0125-3395-30-S1-51-56.pdf |