Baking performance and consumer acceptability of raw and extruded cowpea flour breads

Journal of Food Quality

Volumn 27, Issue 5, 2004, Pages 337-351

  Mcwatters, K H ^a   Phillips, R D ^a   Walker, S L ^a   Mccullough, S E ^a   Mensa Wilmot, Y ^a   Saalia, F K ^a   Hung, Y C ^a   Patterson, S P ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; CONSUMER PRODUCTS; POLYSACCHARIDES; PROTEINS; QUALITY CONTROL; RAW MATERIALS; TEXTURES; YEAST;

BREAD MAKING PERFORMANCE; CONSUMER ACCEPTABILITY; FLOUR BREADS; SENSORY QUALITY;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 12744259963     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2004.00660.x     Document Type: Article

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