Heat-moisture Treatments of Cowpea Flour and Their Effects on Phytase Inactivation
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb07097.x/fullpdf
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2. Micronisation and hot air roasting of cowpeas as pretreatments to control the development of hard-to-cook phenomenon;Journal of the Science of Food and Agriculture;2011-10-25
3. The effect of drying conditions on the development of the hard-to-cook defect in steam-treated cowpeas;International Journal of Food Science and Technology;2006-10
4. Modeling the thermal inactivation of phytase in steamed cowpea seeds;LWT - Food Science and Technology;2006-08
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