Response of American consumers to akara, a traditional West African food made from cowpea paste-Reference-Cited by-同舟云学术

Response of American consumers to akara, a traditional West African food made from cowpea paste

Published:2007-06-28 Issue:5 Volume:25 Page:551-557
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

McWATTERS K. H.,RESURRECCION A. V. A.,FLETCHER S. M.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb01114.x/fullpdf

Reference12 articles.

1. Sensory evaluation guide for testing food and beverage products;Institute of Food Technologists;Food Technology,1981

2. Compositional, physical, and sensory characteristics of akara processed from cowpea paste and Nigerian cowpea flour;McWatters;Cereal Chemistry,1983

3. Effect of hydration of cowpea meal on physical and sensory attributes of a traditional West African food;McWatters;Journal of Food Science,1985

4. A deep-fried product from southern peas;McWatters;Food Technology,1980

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4. Compositional and nutritional properties of selected newly developed lines of cowpea (Vigna unguiculata L.Walp).;Journal of Food Composition and Analysis;2005-11

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