Fat reduction affects quality of akara (fried cowpea paste)

International Journal of Food Science and Technology

Volumn 39, Issue 6, 2004, Pages 681-689

  Patterson, Sara P ^a   Phillips, R Dixon ^a   McWatters, Kay H ^a   Hung, Yen Con ^a   Chinnan, Manjeet S ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Acceptability; Cornstarch; Extruded cowpea flour; Fried food; Texture; Vigna unguiculata

Indexed keywords

EXTRUDED COWPEA FLOURS; FAT REDUCTION AFFECTS; FOAM FORMATION; FRIED FOODS;

BUBBLES (IN FLUIDS); COMMINUTION; HYDRATION; MOISTURE; PARTICLE SIZE ANALYSIS; VISCOSITY;

FOOD PRODUCTS;

VIGNA; VIGNA UNGUICULATA;

EID: 2942611394     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.00827.x     Document Type: Article

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