Response surface methodology for optimisation of protein concentratepreparation from cowpea [Vigna unguiculata (L.) Walp]

Food Chemistry

Volumn 110, Issue 3, 2008, Pages 735-741

  Mune Mune, Martin Alain ^a   Minka, Samuel René ^a   Mbome, Israël Lape ^b  

^a UNIVERSITY OF YAOUNDÉ I   (Cameroon)

^b Food and Nutrition Research Centre   (Cameroon)

Author keywords

Central composite rotatable design; Cowpea; Optimisation; Protein concentrate; Response surface methodology

Indexed keywords

LYSINE; PROTEIN; SODIUM CHLORIDE; ZINC;

ARTICLE; COWPEA; METHODOLOGY; NONHUMAN; PH; PROTEIN CONTENT; QUANTUM YIELD; REGRESSION ANALYSIS; SURFACE PROPERTY;

VIGNA UNGUICULATA;

EID: 42749095613     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.02.040     Document Type: Article

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