Effect of micronisation temperature (130 and 170 °C) on functional properties of cowpea flour
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Effect of micronisation temperature (130 and 170 °C) on functional properties of cowpea flour
Mwangwela, Agnes Mbachi
;
Waniska, Ralph D.
;
Minnaar, Amanda
URI:
http://hdl.handle.net/2263/3187
Date:
2007
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Research Articles (Food Science)
344
Research Articles (University of Pretoria)
37878
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