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Volumn 58, Issue 3, 2003, Pages 1-10

Effect of processing method on the quality of cowpea (Vigna unguiculata) flour for akara preparation

Author keywords

Akara; Cowpea flour; Processing quality; Sensory quality

Indexed keywords

VIGNA UNGUICULATA;

EID: 18644364809     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/B:QUAL.0000040353.90798.a2     Document Type: Article
Times cited : (11)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.