The effect of temperature on the functional properties of Phaselous lunatus flour and its proximate composition

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Publication date
1 January 2020
Publisher
Издательство АМБ

Abstract

This work evaluated the proximate composition and functional properties of full fat flour, defatted flour and protein concentrate from Christmas lima bean (Phaseolus lunatus) in addition to how temperature affects some of the functional properties of the full fat and defatted flour samples.The research work was supported by RFBR grant 18-29-12129mk

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