Gamma irradiation of cowpea (Vigna unguiculataL. Walp) seeds: effect on colour, cooking quality and pasting characteristics-Reference-Cited by-同舟云学术

Gamma irradiation of cowpea (Vigna unguiculataL. Walp) seeds: effect on colour, cooking quality and pasting characteristics

Published:2009-12 Issue:12 Volume:44 Page:2335-2341
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Abu Joseph O.,Minnaar Amanda

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2007.01636.x/fullpdf

Reference30 articles.

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

2. Gamma irradiation of cowpea (Vigna unguiculata L. Walp) flours and pastes: effects on functional, thermal and molecular properties of isolated proteins;Abu;Food Chemistry,2006

3. Effects of ��-irradiation on some physico-chemical and thermal properties of cowpea (Vigna unguiculata L. Walp) starch;Abu;Food Chemistry,2006

4. Seed microstructure and its relationship to water uptake in isogenic lines and a cultivar of dry beans (Phaseolus vulgaris, L.);Agbo;Food Microstructure,1987

5. Physicochemical characteristics of 18 cultivars of Nigerian cowpeas (V. unguiculata) and their cooking properties;Akinyele;Journal of Food Science,1986

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