SENSORY PROPERTIES OF AKARA (FRIED COWPEA PASTE) AND MOINMOIN (STEAMED COWPEA PASTE) PREPARED FROM FIVE VARIETIES OF COWPEA FLOUR-Reference-Cited by-同舟云学术

SENSORY PROPERTIES OF AKARA (FRIED COWPEA PASTE) AND MOINMOIN (STEAMED COWPEA PASTE) PREPARED FROM FIVE VARIETIES OF COWPEA FLOUR

Published:2009-04 Issue:2 Volume:24 Page:234-242
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:

Author:

HENSHAW F.O.,MCWATTERS K.H.,AKINGBALA J.O.

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-459X.2009.00207.x/fullpdf

Reference21 articles.

1. Effect of heat treatment on selected functional properties of cowpea flour;ENWERE;Trop. Sci.,1986

2. Effect of Processing on some properties of cowpea (Vigna unguiculata) seed, protein, starch, flour and akara;ENWERE;Int. J. Food Sci. Nutr.,1998

3. HENSHAW, F.O. 2000. Functionality of flour in relation to Physical and Chemical properties of seeds of selected cowpea varieties. PhD Thesis, University of Ibadan, Ibadan, Nigeria.

4. Effects of processing method on the functional properties of cowpea flour;HENSHAW;Trop. Sci.,1993

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