Evaluating the Role of Cell Wall Material and Soluble Protein in the Functionality of Cowpea (Vigna unguiculata) Pastes
- 1 January 2002
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 67 (1), 53-59
- https://doi.org/10.1111/j.1365-2621.2002.tb11358.x
Abstract
No abstract availableKeywords
This publication has 30 references indexed in Scilit:
- Consumer Acceptance of a New Fast FoodJournal of Food Products Marketing, 1996
- Cowpea flour: A potential ingredient in food productsCritical Reviews in Food Science and Nutrition, 1996
- Physicochemical, Microbiological, and Akara-Making Properties of Hard-To-Cook CowpeasJournal of Agricultural and Food Chemistry, 1995
- Water Retention Capacity and Viscosity Effect of Powdered CelluloseJournal of Food Science, 1991
- Flow Behavior and Gelatinization of Cowpea Flour and Starch DispersionsJournal of Food Science, 1991
- Effects of Pretreatment on Functional and Nutritional Properties of Cowpea MealJournal of Food Science, 1988
- Comparative Effects of Particle Size Reduction on Physical Structure and Water Binding Properties of Several Plant FibersJournal of Food Science, 1987
- Effect of Hydration of Cowpea Meal on Physical and Sensory Attributes of a Traditional West African FoodJournal of Food Science, 1985
- An investigation of the experimental conditions which could affect water-holding capacity of dietary fibreJournal of the Science of Food and Agriculture, 1981
- SCANNING ELECTRON MICROSCOPE STUDIES ON DRY BEANS. Effects of Cooking on the Cellular Structure of Cotyledons in Rehydrated Large Lima BeansJournal of Food Science, 1974