Effect of Holding Time on the Functionality of Cowpea Paste and Quality of Akara
- 1 March 1990
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 55 (2) , 558-559
- https://doi.org/10.1111/j.1365-2621.1990.tb06811.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Effect of Pre-decortication Drying Treatment on the Textural Quality of Cowpea Products: Seeds and AkaraJournal of Food Science, 1988
- Effect of Hydration of Cowpea Meal on Physical and Sensory Attributes of a Traditional West African FoodJournal of Food Science, 1985
- Development of High‐Protein Low‐Cost Nigerian FoodsJournal of Food Science, 1983