Dublin Core
Title
Influence of fermentation and cowpea steaming on some quality characteristics of maize-cowpea blends
Creator
Samuel Sefa-Dedeh, Yvonne Kluvitse, Emmanuel Ohene Afoakwa
Description
Fermentation and cowpea steaming can be used to improve the protein quality and quantity of fermented maize dough. In the production of maize-cowpea blends, it is important that the quality characteristics are evaluated to determine their functionality in the products. A 5x4x2x2
Date
2001
Source
https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&pagesize=80&citation_for_view=EZuX1N8AAAAJ:roLk4NBRz8UC
Language
English