Cowpea cooking characteristics as affected by micronisation temperature: A study of the physicochemical and functional properties of starch

Journal of the Science of Food and Agriculture

Volumn 87, Issue 3, 2007, Pages 399-410

  Mwangwela, Agnes M ^a,b   Waniska, Ralph D ^c   McDonough, Cassandra ^c   Minnaar, Amanda ^a  

^a UNIVERSITY OF PRETORIA   (South Africa)

^b LILONGWE UNIVERSITY OF AGRICULTURE AND NATURAL RESOURCES   (Malawi)

^c TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Amylose; Cowpea; Gelatinisation; Micronisation temperature; Starch

Indexed keywords

EID: 33846852205     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2711     Document Type: Article

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