Some chemical options for the control of hard to cook and the associated browning in boiled cowpea (V. unguiculata)

Food Chemistry

Volumn 67, Issue 4, 1999, Pages 353-356

  Onigbinde, A O ^a   Ojeabulu, P ^a  

^a AMBROSE ALLI UNIVERSITY   (Nigeria)

Author keywords

Cooking; Cowpeas; Enhancement

Indexed keywords

ARTICLE; BOILER; CHEMICAL ANALYSIS; COOKING; FOOD ANALYSIS; HIGH TEMPERATURE; NONHUMAN; NUTRITIONAL VALUE; PEA;

EID: 0032837402     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(98)00236-2     Document Type: Article

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