Thermal properties of cowpea flour: A study by differential scanning calorimetry

Nahrung - Food

Volumn 47, Issue 3, 2003, Pages 161-165

  Henshaw, Folake O ^a   McWatters, Kay H ^b   Akingbala, John O ^c   Chinnan, Manjeet S ^b  

^a FEDERAL UNIVERSITY OF AGRICULTURE   (Nigeria)

^b UNIVERSITY OF GEORGIA   (United States)

^c UNIVERSITY OF THE WEST INDIES   (Trinidad and Tobago)

Author keywords

Cowpea flour; Differential scanning calorimetry; Thermal properties

Indexed keywords

AMYLOSE; PROTEIN; STARCH; VEGETABLE PROTEIN;

ARTICLE; COWPEA; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; FLOUR; FOOD PROCESSING; HEATING; MOISTURE; NONHUMAN; PROTEIN DENATURATION; PROTEIN MODIFICATION; TEMPERATURE; THERMODYNAMICS; CHEMISTRY; FOOD HANDLING; HEAT; LEGUME; METHODOLOGY; TIME; ULTRASTRUCTURE;

CALORIMETRY, DIFFERENTIAL SCANNING; FABACEAE; FLOUR; FOOD HANDLING; FOOD TECHNOLOGY; HEAT; PROTEIN DENATURATION; STARCH; TEMPERATURE; TIME FACTORS; VEGETABLE PROTEINS;

EID: 0242467979     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/food.200390038     Document Type: Article

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