Please use this identifier to cite or link to this item: http://elar.urfu.ru/handle/10995/96802
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dc.contributor.authorOkechukwu, Q. N.en
dc.contributor.authorOfoedu, C.en
dc.contributor.authorIbeabuchi, J. C.en
dc.contributor.authorKovaleva, E. G.en
dc.date.accessioned2021-03-15T09:16:20Z-
dc.date.available2021-03-15T09:16:20Z-
dc.date.issued2020-
dc.identifier.citationThe effect of temperature on the functional properties of Phaselous lunatus flour and its proximate composition / Q. N. Okechukwu, C. Ofoedu, J. C. Ibeabuchi, E. G. Kovaleva // Актуальные вопросы органической химии и биотехнологии : материалы очных докладов международной научной конференции (Екатеринбург, 18–21 ноября 2020 г.). — Екатеринбург : Издательство АМБ, 2020. — С. 541-542.ru
dc.identifier.isbn978-5-6045430-2-3-
dc.identifier.urihttp://elar.urfu.ru/handle/10995/96802-
dc.description.abstractThis work evaluated the proximate composition and functional properties of full fat flour, defatted flour and protein concentrate from Christmas lima bean (Phaseolus lunatus) in addition to how temperature affects some of the functional properties of the full fat and defatted flour samples.en
dc.description.sponsorshipThe research work was supported by RFBR grant 18-29-12129mk.en
dc.format.mimetypeapplication/pdfen
dc.language.isoruen
dc.publisherИздательство АМБru
dc.relation.ispartofАктуальные вопросы органической химии и биотехнологии. — Екатеринбург, 2020ru
dc.subjectFLOURen
dc.subjectTEMPERATUREen
dc.subjectPROXIMATE COMPOSITIONen
dc.subjectFUNCTIONAL PROPERTIESen
dc.titleThe effect of temperature on the functional properties of Phaselous lunatus flour and its proximate compositionen
dc.typeConference Paperen
dc.typeinfo:eu-repo/semantics/conferenceObjecten
dc.typeinfo:eu-repo/semantics/publishedVersionen
dc.conference.nameМеждународная научно-практическая конференция «Актуальные вопросы органической химии и биотехнологии»ru
dc.conference.nameInternational Scientific Conference “Actual Problems of Organic Chemistry and Biotechnology”en
dc.conference.date18.11.2020-21.11.2020-
local.description.firstpage541-
local.description.lastpage542-
local.fund.rffi18-29-12129-
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