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| dc.contributor.author | Mwangwela, Agnes Mbachi
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| dc.contributor.author | Waniska, Ralph D.
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| dc.contributor.author | Minnaar, Amanda
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| 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 |
