Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Ikhlas Ibrahim Khalid
The Effect of pH on Foaming Properties of Cowpea (Vigna Ungiculata L.walp) Flour and Protein Isolates
Journal of Nutrition & Food Sciences
Related publications
Emulsifying and Foaming Properties of Peanut (Arachis Hypogaea Lineau) Flour
Grasas y Aceites
Organic Chemistry
Food Science
Effects of Extraction pH of Chia Protein Isolates on Functional Properties
LWT - Food Science and Technology
Food Science
Phenotypic and Serological Evaluation of Cowpea (Vigna Unguiculata L.Walp) Genotypes for Resistance to Viral Infection Under Field Conditions
Journal of Plant Breeding and Crop Science
Effect of Nitrogen and Zinc on Nodulation, Growth and Yield of Cowpea (Vigna Unguiculata)
Legume Research
Plant Science
Agronomy
Soil Science
Crop Science
The Effect of Seed Position in Pod on the Seed Viability of Cowpea (Vigna Unguiculata)
Biosaintifika: Journal of Biology & Biology Education
Effect of Xanthan and Arabic Gums on Foaming Properties of Pumpkin (Cucurbita Pepo) Seed Protein Isolate
Journal of Food Research
Effect of the pH and Sodium Chloride on the Functional Properties of Flour of Lupinus Mutabilis “Tarwi” Seeds Variety Criolla
Agroindustrial science
Effect of Lactobacillus Plantarum Fermentation on the Surface and Functional Properties of Pea Protein-Enriched Flour
Food Technology and Biotechnology
Biotechnology
Industrial
Chemical Engineering
Food Science
Manufacturing Engineering
Foaming Properties of Soy Protein Isolate Hydrolysates
Journal of Food and Nutrition Sciences
