Effect of processing on the proximate composition and functional properties of cowpea (Vigna unguiculata) flour
- 1 January 1993
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 47 (2) , 153-158
- https://doi.org/10.1016/0308-8146(93)90237-a
Abstract
No abstract availableThis publication has 19 references indexed in Scilit:
- Proximate composition and functional properties of raw and processed full‐fat fluted pumpkin (Telfairia occidentalis) seed flourJournal of the Science of Food and Agriculture, 1992
- Development of weaning food formulations based on malting and roller drying of sorghum and cowpeaInternational Journal of Food Science & Technology, 1989
- The nutritive value of African oil bean seeds (itPentaclethra macrophylla)Food Chemistry, 1988
- Effects of Germination on the Proximate Composition and Nutritional Quality of Winged Bean (Psophocarpus tetragonolobus) SeedsJournal of Food Science, 1987
- Effects of cooking, germination and fermentation on the chemical composition of Nigerian Cowpea (Vigna unguiculata)Plant Foods for Human Nutrition, 1985
- Effect of Partial Proteolysis on the Functional Properties of Winged Bean (Psophocarpus tetragonolobus) FlourJournal of Food Science, 1984
- Changes in the levels of polyphenols in three pear varieties during bud developmentJournal of the Science of Food and Agriculture, 1983
- Solubilization and Electrophoretic Characterization of the Great Northern Bean (Phaseolus vulgaris L.) ProteinsJournal of Food Science, 1981
- NUTRITIVE QUALITY OF FERMENTED COWPEAS (VIGNA SINENSIS) AND CHICKPEAS (CICER ARIETINUM)Journal of Food Science, 1979
- Whipping and Emulsifying Properties of Soybean ProductsAgricultural and Biological Chemistry, 1972