Changes in the biochemical and functional properties of the extruded hard-to-cook cowpea (Vigna unguiculata L. Walp)-Reference-Cited by-同舟云学术

Changes in the biochemical and functional properties of the extruded hard-to-cook cowpea (Vigna unguiculata L. Walp)

Published:2010-03-23 Issue:4 Volume:45 Page:794-799
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Batista Karla A.,Prudêncio Sandra H.,Fernandes Kátia F.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2010.02200.x/fullpdf

Reference35 articles.

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3. The effect of drying conditions on the development of the hard-to-cook defect in steam-treated cowpeas;Affrifah;International Journal of Food Science and Technology,2006

4. A pepsin pancreatin digest index of protein quality evaluation;Akeson;Journal of Nutrition,1964

5. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans;Alonso;Food Chemistry,2000a

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