BAKING PERFORMANCE AND CONSUMER ACCEPTABILITY OF RAW AND...

Journal of Food Quality 2004 Vol. 27; Iss. 5

BAKING PERFORMANCE AND CONSUMER ACCEPTABILITY OF RAW AND EXTRUDED COWPEA FLOUR BREADS

K.H. MCWATTERS, R.D. PHILLIPS, S.L. WALKER, S.E. MCCULLOUGH, Y. MENSA-WILMOT, F.K. SAALIA, Y.-C. HUNG, S.P. PATTERSON
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Volume:
27
Year:
2004
Language:
english
Pages:
15
DOI:
10.1111/j.1745-4557.2004.00660.x
File:
PDF, 152 KB
english, 2004
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