Modelling the effect of peanut and cowpea flour supplementation on quality of Chinese‐type noodles
- 1 December 1988
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 23 (6), 555-563
- https://doi.org/10.1111/j.1365-2621.1988.tb01041.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Effect of Hydration of Cowpea Meal on Physical and Sensory Attributes of a Traditional West African FoodJournal of Food Science, 1985
- Peanut and Cowpea Meals as a Replacement for Wheat Flour in Cake-type DoughnutsPeanut Science, 1982
- FUNCTIONAL AND STORAGE PROPERTIES OF COWPEA POWDER‐WHEAT FLOUR BLENDS IN BREADMAKINGJournal of Food Science, 1977
- Peanut proteins as food supplements: A compositional study of selected Virginia and Spanish peanutsJournal of Oil & Fat Industries, 1976