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Antioxidant property of some legume flours.

Date, W. B. (1955) Antioxidant property of some legume flours. Science and Culture, 21. p. 106.

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Legume flours are used either alone or in combination with other materials for preparing food products. No information is available on the relative keeping quality of food products containing legume flours. However, it is recognized now that the keeping quality of such preparations would depend, among other things on the amount of naturally occurring antioxidan.ts in the raw materials. With this end in view the comparative contributions of antioxidant by the following legume flours in a sweet product were studied.

Item Type: Article
Uncontrolled Keywords: Legume flours, antioxidant
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Mar 2013 08:19
Last Modified: 05 Mar 2013 08:19
URI: http://ir.cftri.com/id/eprint/3056

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