Effect of micronisation of pre-conditioned cowpeas on cooking time and sensory properties of cooked cowpeas

Journal of the Science of Food and Agriculture

Volumn 93, Issue 4, 2013, Pages 838-845

  Kayitesi, Eugénie ^a,b   Duodu, Kwaku Gyebi ^a   Minnaar, Amanda ^a   De Kock, Henriette L ^a  

^a UNIVERSITY OF PRETORIA   (South Africa)

^b UNIVERSITY OF RWANDA   (Rwanda)

Author keywords

Cooking time; Cowpeas; Micronisation; Sensory properties

Indexed keywords

ARTICLE; COLOR; CONSUMER; COOKING; DIET; FABACEAE; FOOD HANDLING; HARDNESS; HEAT; HUMAN; INFRARED RADIATION; METHODOLOGY; ODOR; PLANT SEED; TASTE;

COLOR; CONSUMER SATISFACTION; COOKING; DIET; FABACEAE; FOOD HANDLING; HARDNESS; HOT TEMPERATURE; HUMANS; INFRARED RAYS; ODORS; SEEDS; TASTE;

EID: 84874022882     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5805     Document Type: Article

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