Mwangwela, Agnes MbachiWaniska, Ralph D.Minnaar, Amanda2007-07-302007-07-302007Mwangwela, 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]0308-814610.1016/j.foodchem.2006.12.038http://hdl.handle.net/2263/3187Please open article to read abstract276133 bytesapplication/pdfenElsevierMicronisationProteinFunctional propertiesCowpeaFlourPostprint Article