RESPONSE SURFACE METHODOLOGY FOR STUDYING THE QUALITY CHARACTERISTICS OF COWPEA (VIGNA UNGUICULATA)-BASED TEMPEH-Reference-Cited by-同舟云学术

RESPONSE SURFACE METHODOLOGY FOR STUDYING THE QUALITY CHARACTERISTICS OF COWPEA (VIGNA UNGUICULATA)-BASED TEMPEH

Published:2009-07 Issue: Volume: Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:

Author:

ANNOR GEORGE AMPONSAH,SAKYI-DAWSON ESTHER,SAALIA FIRIBU K.,SEFA-DEDEH SAMUEL,AFOAKWA EMMANUEL OHENE,TANO-DEBRAH KWAKU,BUDU AGNES SIMPSON

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.2008.00292.x/fullpdf

Reference30 articles.

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2. Response surface methodology for optimizing the pre-processing conditions during canning of a newly developed and promising cowpea (Vigna unguiculata) variety;AFOAKWA;J. Food Eng,2006

3. ASMAH, K.B. 1987. Production and Evaluation of a Fermented Cowpea Food. BSc Dissertation, Department of Nutrition and Food Science, University of Ghana, Legon, Ghana.

4. Tempeh, a nutritious and healthy food from Indonesia;ASTUTI;Asia Pac. J. Clin. Nutr,2000

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