Response surface methodology for optimisation of protein...

Food Chemistry 2008 Vol. 110; Iss. 3

Response surface methodology for optimisation of protein concentratepreparation from cowpea [Vigna unguiculata (L.) Walp]

Martin Alain Mune Mune, Samuel René Minka, Israël Lape Mbome
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Volume:
110
Year:
2008
Language:
english
Pages:
7
DOI:
10.1016/j.foodchem.2008.02.040
File:
PDF, 254 KB
english, 2008
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