Improving the nutritional quality and maintaining consumption quality of akara using curdlan and composite flour

International Journal of Food Science and Technology

Volumn 41, Issue 8, 2006, Pages 962-972

  Plahar, Minerva A ^a   Hung, Yen Con ^a   McWatters, Kay H ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Akara; Cowpea; Curdlan; Fat content; Nutritional quality; Protein content; Soybeans; Texture

Indexed keywords

GLYCINE MAX;

EID: 33748555925     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.01153.x     Document Type: Article

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