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Comparison of the physicochemical and functional properties of flour and protein isolate from moringa (Moringa oleifera Lam.) leaves.

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Bibliographic Details
Title: Comparison of the physicochemical and functional properties of flour and protein isolate from moringa (Moringa oleifera Lam.) leaves.
Authors: Bocarando-Guzmán, M. D.1 (AUTHOR), Luna-Suárez, Silvia2 (AUTHOR) silvials2004@yahoo.com.m, Hernández-Cázares, Aleida S.1 (AUTHOR), Herrera-Corredor, J. Andrés1 (AUTHOR), Hidalgo-Contreras, J. Valente1 (AUTHOR), Ríos-Corripio, M. A.3 (AUTHOR) ríos.antonieta@colpos.mx
Source: International Journal of Food Properties. 2022, Vol. 25 Issue 1, p733-747. 15p. 1 Black and White Photograph, 1 Diagram, 1 Chart, 3 Graphs.
Database: Hospitality & Tourism Complete
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ISSN:10942912
DOI:10.1080/10942912.2022.2058533