Open AccessEffect of Combined Processing Methods on the Functional and Pasting Properties of Pigeon Pea (<i>Cajanus Cajan</i>) Flour
Author(s) -
Arukwe Dorothy Chinomso
Publication year - 2017
Publication title -
international journal of science and qualitative analysis
Language(s) - English
Resource type - Journals
eISSN - 2469-8164
pISSN - 2469-8156
DOI - 10.11648/j.ijsqa.20170303.11
Subject(s) - cajanus , absorption of water , fermentation , chemistry , food science , swelling , sprouting , viscosity , botany , materials science , agronomy , biology , composite material
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