Effect of micronisation temperature (130 and...

Food Chemistry 2007 Vol. 104; Iss. 2

Effect of micronisation temperature (130 and 170 °C) on functional properties of cowpea flour

Agnes M. Mwangwela, Ralph D. Waniska, Amanda Minnaar
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Volume:
104
Year:
2007
Language:
english
Pages:
8
DOI:
10.1016/j.foodchem.2006.12.038
File:
PDF, 361 KB
english, 2007
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