Effect of micronisation temperature (130 and 170 °C) on functional properties of cowpea flour

Mwangwela, Agnes Mbachi; Waniska, Ralph D.; Minnaar, Amanda

dc.contributor.author	Mwangwela, Agnes Mbachi
dc.contributor.author	Waniska, Ralph D.
dc.contributor.author	Minnaar, Amanda
dc.date.accessioned	2007-07-30T06:07:21Z
dc.date.available	2007-07-30T06:07:21Z
dc.date.issued	2007
dc.description.abstract	Please open article to read abstract	en
dc.format.extent	276133 bytes
dc.format.mimetype	application/pdf
dc.identifier.citation	Mwangwela, A, Waniska, RD & Minnaar, A 2007, ‘Effect of micronisation temperature (130 and 170 °C) on functional properties of cowpea flour’, Food Chemistry, vol.104, issue 2, pp. 650-657 [http://www.sciencedirect.com/science/journal/03088146]	en
dc.identifier.issn	0308-8146
dc.identifier.other	10.1016/j.foodchem.2006.12.038
dc.identifier.uri	http://hdl.handle.net/2263/3187
dc.language.iso	en	en
dc.publisher	Elsevier	en
dc.rights	Elsevier	en
dc.subject	Micronisation	en
dc.subject	Protein	en
dc.subject	Functional properties	en
dc.subject.lcsh	Cowpea	en
dc.subject.lcsh	Flour	en
dc.title	Effect of micronisation temperature (130 and 170 °C) on functional properties of cowpea flour	en
dc.type	Postprint Article	en