Physical, proximate, functional and pasting properties of flour produced from gamma irradiated cowpea (Vigna unguiculata, L. Walp)

Radiation Physics and Chemistry

Volumn 81, Issue 4, 2012, Pages 450-457

  Darfour, B ^a   Wilson, D D ^b   Ofosu, D O ^a   Ocloo, F C K ^a  

^a Ghana Atomic Energy Commission   (Ghana)

^b UNIVERSITY OF GHANA   (Ghana)

Author keywords

Breakdown viscosity; Bulk density; Gelatinization; Irradiated cowpea; Maximum viscosity; Setback viscosity

Indexed keywords

BREAKDOWN VISCOSITY; BULK DENSITY; GELATINIZATION; IRRADIATED COWPEA; SETBACK VISCOSITY;

COAGULATION; DEVELOPING COUNTRIES; GELATION; INSECT CONTROL; IRRADIATION; WATER ABSORPTION;

VISCOSITY;

FAT; OIL; PROTEIN; WATER;

ARTICLE; ASH; BULK DENSITY; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; COWPEA; CULTIVAR; FAT CONTENT; FLOUR; FOAM; FOOD ANALYSIS; FOOD PROCESSING; FOOD STORAGE; FUNCTIONAL PROPERTY; GAMMA IRRADIATION; GELATION; INSECT CONTROL; MOISTURE; NONHUMAN; PASTING PROPERTY; PHYSICAL CHEMISTRY; PHYSICAL PROPERTY; PROTEIN CONTENT; PROXIMATE PROPERTY; RADIATION DOSE; SOLUBILITY; STORAGE TEMPERATURE; TEMPERATURE; VISCOSITY; WATER ABSORPTION;

EID: 84856383047     PISSN: 0969806X     EISSN: 18790895     Source Type: Journal    
DOI: 10.1016/j.radphyschem.2011.12.015     Document Type: Article

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