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

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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