Open AccessCombined impact of freezing and soaking times on different cowpea varieties' flour functionality and resultant gel strength, sensory and product yield of moi-moi
Author(s) -
Ikechukwu O. Amagwula,
Chijioke M. Osuji,
G. C. Omeire,
Chinaza Godswill Awuchi,
Charles Odilichukwu R. Okpala
Publication year - 2022
Publication title -
aims agriculture and food
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.316
H-Index - 8
ISSN - 2471-2086
DOI - 10.3934/agrfood.2022047
Subject(s) - absorption of water , food science , aroma , yield (engineering) , water content , swelling , materials science , mathematics , chemistry , composite material , engineering , geotechnical engineering
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