Effects of Pretreatment on Functional and Nutritional Properties of Cowpea Meal
- 1 May 1988
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 53 (3), 805-809
- https://doi.org/10.1111/j.1365-2621.1988.tb08959.x
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
- Seasonal variations and the contribution of cowpea (vigna unguiculata) and other legumes to nutrient intakes in Anambra state, NigeriaEcology of Food and Nutrition, 1985
- Effect of Hydration of Cowpea Meal on Physical and Sensory Attributes of a Traditional West African FoodJournal of Food Science, 1985
- Electrophoretic Studies of the Seed Proteins of Cowpea, Vigna unguiculata (L.) Walp.Zeitschrift für Pflanzenphysiologie, 1983
- Development of High‐Protein Low‐Cost Nigerian FoodsJournal of Food Science, 1983
- Effect of Heat Treatment on Sorption Isotherms and Solubility of Flour and Protein Isolates from Bean Phaseolus vulgarisJournal of Food Science, 1982
- The Seed Proteins of Cowpea (Vigna unguiculata L. Walp.)Journal of Experimental Botany, 1980
- Cowpea proteins. 2. Characterization of water-extractable proteinsJournal of Agricultural and Food Chemistry, 1979
- The Isolation and Characterization of the Major Polypeptides of the Seed Globulin of Cowpea (Vigna unguiculataL. Walp) and their Sequential Synthesis in Developing SeedsJournal of Experimental Botany, 1978
- Degree of Gelatinisation of Cooked RiceStarch ‐ Stärke, 1973
- DISC ELECTROPHORESIS – II METHOD AND APPLICATION TO HUMAN SERUM PROTEINS*Annals of the New York Academy of Sciences, 1964