Effect of micronisation of pre-conditioned cowpeas on cooking time and sensory properties of cooked cowpeas
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.5805/fullpdf
Reference29 articles.
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2. Utilization of cowpeas for human food;Phillips;Field Crops Res,2003
3. Physicochemical characteristics of 18 cultivars of Nigerian cowpeas (V. unguiculata) and their cooking properties;Akinyele;J Food Sci,1986
4. Evaluation of cooking time and quality of seven diverse cowpea (V. unguiculata L. Walp) varieties;Demooy;Int J Food Sci Technol,1990
5. Effects of soaking time and cooking conditions on texture and microstructure of cowpeas (V. unguiculata);Sefa-Dedeh;J Food Sci,1978
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