Composition and Functional Properties of Yam Bean (<i>Pachyrhizus</i> spp.) Seed Flour

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

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"Composition and Functional Properties of Yam Bean (Pachyrhizus spp.) Seed Flour"
written by Abbas Kisambira, John H. Muyonga, Yusuf B. Byaruhanga, Phinehas Tukamuhabwa, Silver Tumwegamire, Wolfgang J. Grüneberg,
published by Food and Nutrition Sciences, Vol.6 No.8, 2015

has been cited by the following article(s):

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[2]	Nutritional composition and techno-functionality of non-defatted and defatted flour of edible insect Arsenura armida Food Research International, 2023 DOI:10.1016/j.foodres.2023.113445

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[5]	Nutritional composition and techno-functionality of non-defatted and defatted flour of edible insect Arsenura armida Food Research International, 2023 DOI:10.1016/j.foodres.2023.113445

[6]	Nutritional composition and techno-functionality of non-defatted and defatted flour of edible insect Arsenura armida Food Research International, 2023 DOI:10.1016/j.foodres.2023.113445

[7]	Innovative Pulses for Western European Temperate Regions: A Review Agronomy, 2022 DOI:10.3390/agronomy12010170

[8]	Evaluation of Physicochemical, Functional and Pasting Properties of Soybean, Mung Bean and Red Kidney Bean Flour as Ingredient in Biscuit IOP Conference Series: Earth and Environmental Science, 2019 DOI:10.1088/1755-1315/251/1/012026

[9]	Comparative evaluation of the physicochemical and pasting properties of flour from three varieties of Brachystegia spp. African Journal of Biotechnology, 2018 DOI:10.5897/AJB2015.15021

[10]	Estimation of ancient Maya population: Basic human nutritional needs for sustenance Journal of Archaeological Science: Reports, 2017 DOI:10.1016/j.jasrep.2017.04.007

[11]	Soft Chemistry and Food Fermentation 2017 DOI:10.1016/B978-0-12-811412-4.00008-4

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