Functional properties of cowpea (Vigna unguiculata) starch as modified by guar, pectin, and xanthan gums
Author:
Affiliation:
1. Department of Food Science & Technology; University of Karachi; Karachi Sindh Pakistan
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference47 articles.
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4. Physico-chemical properties of the flour and starches of two cowpea varieties (Vigna unguiculata);Adebooye;Innov. Food Sci. Emerg. Technol.,2008
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