Functional and rheological properties of Bambara groundnut starch-catechin complex obtained by chemical grafting
Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2018. === The aim of this study was to produce Bambara groundnut (BGN) starch-catechin complex using chemical initiators (ascorbic acid and hydrogen peroxide) and cyclodextrin (alpha and beta) with the view to obtain a functi...
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| Language: | en |
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Cape Peninsula University of Technology
2019
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| Online Access: | http://hdl.handle.net/20.500.11838/2806 |