Influence of cowpea (Vigna unguiculata L Walp) variety on protein quality and sensory properties of akara, a popular West African cowpea-based food

Journal of the Science of Food and Agriculture

Volumn 85, Issue 2, 2005, Pages 261-264

  Giami, S Y ^a  

^a RIVERS STATE UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Nigeria)

Author keywords

Akara; Cowpea varieties; Protein quality; Sensory assessment

Indexed keywords

VIGNA; VIGNA UNGUICULATA;

EID: 12244274635     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1980     Document Type: Article

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