PHYSICAL AND SENSORY CHARACTERISTICS OF FRIED COWPEA (VIGNA UNGUICULATA L. WALP) PASTE FORMULATED WITH SOY FLOUR AND EDIBLE COATINGS-Reference-Cited by-同舟云学术

PHYSICAL AND SENSORY CHARACTERISTICS OF FRIED COWPEA (VIGNA UNGUICULATA L. WALP) PASTE FORMULATED WITH SOY FLOUR AND EDIBLE COATINGS

Published:2006-08 Issue:4 Volume:29 Page:419-430
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Quality

Author:

HUSE H.L.,HUNG Y.-C.,MCWATTERS K.H.

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2006.00083.x/fullpdf

Reference12 articles.

1. H.L. HUSE, 1996 . Effect of formulations and edible coatings on oil absorption and consumer acceptance of a cowpea-based fried product . MS Thesis, pp.1 -92 , University of Georgia, Athens, GA.

2. EDIBLE COATINGS FOR REDUCING OIL UPTAKE IN PRODUCTION OF AKARA (DEEP-FAT FRYING OF COWPEA PASTE)

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

4. EFFECT OF FROZEN STORAGE ON THE QUALITY OF AKARA, FRIED COWPEA (VIGNA UNGUICULATA) PASTE

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