Whole cowpea (Vigna unguiculata) flour (WCPF) as non-conventional extender in meatloaf

Food Bioscience

Volumn 5, Issue , 2014, Pages 42-46

  Akwetey, W Y ^a   Oduro, I N ^a   Ellis, W O ^a  

^a KWAME NKRUMAH UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Ghana)

Author keywords

Meatloaf; Physico chemical properties; Price levels; Sensory attributes; Whole cowpea flour

Indexed keywords

EID: 84893099057     PISSN: 22124292     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbio.2013.11.001     Document Type: Article

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