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Physicochemical properties, protein digestibility and thermal stability of processed African mesquite bean (Prosopis africana) flours and protein isolates

Crossref DOI link: https://doi.org/10.1007/s11694-020-00398-0

Published Online: 2020-02-27

Published Print: 2020-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Falade, Kolawole O. https://orcid.org/0000-0002-6815-6832
Akeem, Sarafa A. https://orcid.org/0000-0002-5588-7652
Funding

Funding for this research was provided by:

Australian-African Universities Network (2016-006)
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Text and Data Mining valid from 2020-02-27

Version of Record valid from 2020-02-27
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Article History

Received: 8 January 2019

Accepted: 10 February 2020

First Online: 27 February 2020

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