Optimization of the griddling process of kpejigaou (a traditional low fat nutritious cowpea food) using response surface methodology
Kpejigaou is a griddled cowpea paste product eaten mainly in West Africa. As its processing does not involve the use of fat, it has the potential of meeting consumers' demand for healthy, low fat nutritious foods. Product texture is considered an important quality index by kpejigaou consumers....
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 16(2010), 4 vom: 15. Aug., Seite 351-6
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| 1. Verfasser: |
Amonsou, E
(VerfasserIn) |
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| Weitere Verfasser: |
Sakyi-Dawson, E,
Saalia, F,
Sefa-Dedeh, S,
Abbey, L D |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2010
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article |
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