Functional properties of cowpea-soy-dry red beans composite flour paste and sensorial characteristics of akara (deep fat fried food): Effect of whipping conditions, pH, temperature and salt concentration

Journal of Food Engineering

Volumn 54, Issue 3, 2002, Pages 207-214

  Mbofung, C M F ^a   Njintang, Y N ^a   Waldron, K W ^b  

^a UNIVERSITY OF NGAOUNDERE   (Cameroon)

^b INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

Akara; Dough; Functional properties; Processing conditions; Sensorial characteristics; Swelling

Indexed keywords

FOOD PROCESSING; OILS AND FATS; PH EFFECTS; SODIUM CHLORIDE; SOLUBILITY; SWELLING; THERMAL EFFECTS; WATER ABSORPTION;

RED BEANS;

FOOD PRODUCTS;

PHASEOLUS (ANGIOSPERM); PHASEOLUS VULGARIS; VIGNA; VIGNA UNGUICULATA;

EID: 0036722358     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(01)00196-0     Document Type: Article

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