Effect of micronisation temperature (130 and 170 °C) on functional properties of cowpea flour
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Date
Authors
Mwangwela, Agnes Mbachi
Waniska, Ralph D.
Minnaar, Amanda
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Abstract
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Description
Keywords
Micronisation, Protein, Functional properties
Sustainable Development Goals
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]