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Effect of processing method on the quality of cowpea(Vigna unguiculata) flour for akara preparation
Cow peas were prepared intoflour by wet dehulling, wet milling into paste and drying; wet dehulling, drying and milling; and wet dehulling, wet milling and foam mat drying. Proximate chemical composition and functional properties (water and fat absorption capacities, foaming capacity, foam stabilit...
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2003
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