Comparative studies of some properties of undehulled, mechanically dehulled and manually dehulled cowpea (Vigna unguiculata Walp. L.) flours-Reference-Cited by-同舟云学术

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Comparative studies of some properties of undehulled, mechanically dehulled and manually dehulled cowpea (Vigna unguiculata Walp. L.) flours

Published:2004-04 Issue:4 Volume:39 Page:355-360
ISSN:0950-5423
Container-title:International Journal of Food Science and Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Akinjayeju Oluwole,Bisiriyu Kamoru Tolu

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.00792.x/fullpdf

Reference21 articles.

1. Physicochemical Characteristics of 18 Cultivars of Nigerian Cowpeas (V. uniguiculafa) and Their Cooking Properties

2. AOAC . (1990 ). Official Methods of Analysis . 15th edn. Pp. 125 -129 . Washington DC, USA: Association of Official Analytical Chemists.

Cited by 4 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. Biochemical variability and functional properties of cowpea landraces grown in Hoggar: the Algerian arid region;Journal of Food Measurement and Characterization;2021-04-26

2. EFFECTS OF COWPEA FLOUR FRACTIONATION ON SENSORY QUALITIES AND ACCEPTABILITY OF KPEJIGAOU (A GRIDDLED COWPEA PASTE FOOD);Journal of Food Quality;2010-03-04

3. Dehulling characteristics, sensory and functional properties of flours from selected cowpea varieties;Journal of the Science of Food and Agriculture;2009-05-18

4. Effect of moisture content on physical properties of some grain legume seeds;New Zealand Journal of Crop and Horticultural Science;2007-12

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