(PDF) Composition and Functional Properties of Yam Bean

Composition and Functional Properties of Yam Bean (&Lt;i>Pachyrhizus Spp.) Seed Flour

Food and Nutrition Sciences

doi 10.4236/fns.2015.68076

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Date

January 1, 2015

Authors

Wolfgang J. Grüneberg

Publisher

Scientific Research Publishing, Inc,

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Composition and Functional Properties of Yam Bean (&Lt;i>Pachyrhizus</I> Spp.) Seed Flour

Food and Nutrition Sciences

doi 10.4236/fns.2015.68076

Full Text

Abstract

Date

Authors

Publisher

Related search

Chemical, Functional and Pasting Properties of Wheat (&Lt;i>Triticumspp</I>)-Walnut (&Lt;i>Juglansregia</I>) Flour

Effect of Germination on Nutritional Composition and Functional Propertiesof Fenugreek (&Lt;i>Trigonellafoenum-graecumLinn</I>) Seed Flour

Effect of 24-Epibrassinolide on Growth of &Lt;i>in Vitro</I> Shoot Tips of Different Yam (&Lt;i>Dioscorea</I> Spp.) Species

Bringing Back the Body Into Positive Psychology: The Theory of &Lt;i>Corporeal</I> &Lt;i>Posttraumatic</I> &Lt;i>Growth</I> &Lt;i>in</I> &Lt;i>Breast</I> &Lt;i>Cancer</I> &Lt;i>Survivorship</I>

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&Lt;i>In Vitro</I> Antagonistic Activity of &Lt;i>Trichoderma Harzianum</I> And &Lt;i>Bacillus Amyloliquefaciens</I> Against &Lt;i>Colletotrichum Acutatum</I>

Rheological Characterization of Yam and Potato Paste (&Lt;i>Dioscorea Rotundata</I>) and (&Lt;i>Ipomea Batata</I>) for Adhesive Purpose

Regular Elements and Right Units of Semigroup &Lt;i>B<sub>x</Sub></I>(<i>D</I>) Defined Semilattice &Lt;i>D</I> For Which &Lt;i>V</I>(<i>D</I>,а)=Q ∈ &Amp;sum;<sub>3</Sub>(<i>X</I>,8)

Nutritional Quality of Weaning Foods Formulated From Yam (&Lt;i>Dioscorea Alata</I> And &Lt;i>Dioscorea Cayenensis</I>) Composite Flours

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Solutions of the Exponential Equation &Lt;i&gt;y&lt;/I&gt;&lt;sup&gt;&lt;i&gt;x/Y&lt;/I&gt;&lt;/Sup&gt; = &Lt;i&gt;x&lt;/I&gt; Or Ln&lt;i&gt;x&lt;/I&gt;/&Lt;i&gt;x&lt;/I&gt; = Ln&lt;i&gt;y&lt;/I&gt;/&Lt;i&gt;y&lt;/I&gt; And Fine Structure Constant

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Nutritional Quality of Weaning Foods Formulated From Yam (&Lt;i&gt;Dioscorea Alata&lt;/I&gt; And &Lt;i&gt;Dioscorea Cayenensis&lt;/I&gt;) Composite Flours

Composition and Functional Properties of Yam Bean (&Lt;i>Pachyrhizus</I> Spp.) Seed Flour

Chemical, Functional and Pasting Properties of Wheat (&Lt;i>Triticumspp</I>)-Walnut (&Lt;i>Juglansregia</I>) Flour

Effect of Germination on Nutritional Composition and Functional Propertiesof Fenugreek (&Lt;i>Trigonellafoenum-graecumLinn</I>) Seed Flour

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Solutions of the Exponential Equation &Lt;i>y</I><sup><i>x/Y</I></Sup> = &Lt;i>x</I> Or Ln<i>x</I>/&Lt;i>x</I> = Ln<i>y</I>/&Lt;i>y</I> And Fine Structure Constant

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