Functional properties of cowpea–soy–dry red beans composite flour paste and sensorial characteristics of akara (deep fat fried food): effect of whipping conditions, pH, temperature and salt concentration-Reference-Cited by-同舟云学术

Functional properties of cowpea–soy–dry red beans composite flour paste and sensorial characteristics of akara (deep fat fried food): effect of whipping conditions, pH, temperature and salt concentration

Published:2002-09 Issue:3 Volume:54 Page:207-214
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Mbofung C.M.F,Njintang Y.N,Waldron K.W

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

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