Whipping and Lowering of Moisture Content To Reduce Cowpea Paste Souring Rate-Reference-Cited by-同舟云学术

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Whipping and Lowering of Moisture Content To Reduce Cowpea Paste Souring Rate

Published:2015-05-21 Issue:3 Volume:13 Page:187-199
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Shittu T. A.,Akinde H. A.,Kareem S. O.,Sanni L. O.

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10256018808623883

Reference16 articles.

1. Microbiological Quality of Cowpea Paste Used to Prepare Nigerian Akara

2. Nutritional improvement of cereals by fermentation

3. Sensory properties of akara (fried cowpea paste) prepared from paste stored at low storage temperatures

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Selected traditional legume products of South-Western Nigeria;Nutritional and Health Aspects of Food in Western Africa;2024

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