3   Artículos

Optimization of the Griddling Process of Kpejigaou (a Traditional Low Fat Nutritious Cowpea Food) Using Response Surface Methodology

Revista: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL - LANCASTER    Formato: Impreso

Tabla de contenido: Vol: 16 Num: 4 Par: 0 Año: 2010

Extrusion of Maize-Cowpea Blends in a Modified Oil Expeller

Revista: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE    Formato: Impreso

Tabla de contenido: Vol: 73 Num: 2 Par: 0 Año: 1997