Whole cowpea (Vigna unguiculata) flour (WCPF) as non-conventional extender in meatloaf

Author:

Akwetey W.Y.,Oduro I.N.,Ellis W.O.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference18 articles.

1. Principles of meat science;Aberle,2001

2. Functional properties of cowpea (Vigna unguiculata L Walp) flours and pastes as affected by γ-irradiation;Abu;Food Chemistry,2005

3. Using whole cowpea flour in frankfurter-type sausages;Akwetey;Journal of Animal Production Advances,2012

4. AOAC (1990). Official methods of analysis (15th ed.). Washington, DC: Association of Official Analytical Chemists.

5. Corn germ protein flour as an extender in broiled beef patties;Brown;Journal of Food Science,1990

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