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Functional properties of cowpea–soy–dry red beans composite flour paste and sensorial characteristics of akara (deep fat fried food): effect of whipping conditions, pH, temperature and salt concentration
C.M.F Mbofung, Y.N Njintang, K.W WaldronVolume:
54
Year:
2002
Language:
english
Pages:
8
DOI:
10.1016/s0260-8774(01)00196-0
File:
PDF, 239 KB
english, 2002