Physicochemical and functional properties of flours from three Black gram (Phaseolus mungo L.) cultivars
Article first published online: 28 NOV 2012
© 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 4, pages 771–777, April 2013
How to Cite
Wani, I. A., Sogi, D. S. and Gill, B. S. (2013), Physicochemical and functional properties of flours from three Black gram (Phaseolus mungo L.) cultivars. International Journal of Food Science & Technology, 48: 771–777. doi: 10.1111/ijfs.12025
- Issue published online: 11 MAR 2013
- Article first published online: 28 NOV 2012
- Manuscript Accepted: 20 SEP 2012
- Manuscript Received: 9 APR 2012
Figure S1. Scanning electron micrographs (SEM) of black gram flour; (a) Mash1-1, (b) PU-19, (c) T-9.
Figure S2. Protein Solubility Profile of black gram flour.
|ijfs12025-sup-0002-TableS1.doc||Word document||105K||Table S1. Foaming properties of flours from different black gram cultivars (n = 3).|
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