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Volumn 16, Issue 4, 2010, Pages 351-356

Optimization of the griddling process of Kpejigaou (a Traditional Low Fat Nutritious Cowpea Food) using response surface methodology

Author keywords

griddling; kpejigaou; response surface analysis; sensory analysis; texture

Indexed keywords

COWPEA PASTE; DEFORMABILITY; GRIDDLING; HIGHER-DEGREE; KPEJIGAOU; MASS PRODUCTION; MULTIPLE REGRESSION MODEL; OPTIMUM CONDITIONS; OPTIMUM PROCESSING; PROCESSING VARIABLES; QUALITY INDICES; RESPONSE SURFACE ANALYSIS; RESPONSE SURFACE METHODOLOGY; SENSORY ANALYSIS; SENSORY ATTRIBUTES; TEXTURAL PROPERTIES; TEXTURE PROFILE ANALYSIS; WEST AFRICA;

EID: 77958083672     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013210367017     Document Type: Article
Times cited : (2)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.