Firmness of Cowpea Gels as a Function of Moisture and Oil Content, and Storage

Cowpea gels produced using cold-mixed cowpea flour slurry showed large firmness gradients; the gradients were small when the slurries were hot-mixed at 70°C and held for 30–60 min. Firmness of the gels decreased exponentially with fat and moisture contents, and linearly with salt content. Firmness i...
Ausführliche Beschreibung

Gespeichert in:
Autor*in:

OKECHUKWU, P.E. [verfasserIn]

RAO, M.A. [verfasserIn]

NGODDY, P.O. [verfasserIn]

McWATTERS, K.H.

Format:

E-Artikel

Erschienen:

Oxford, UK: Blackwell Publishing Ltd ; 1992

Schlagwörter:

cowpea

Umfang:

Online-Ressource

Reproduktion:

2006 ; Blackwell Publishing Journal Backfiles 1879-2005

Übergeordnetes Werk:

In: Journal of food science - Chicago, Ill. : Inst., 1990, 57(1992), 1, Seite 0

Übergeordnetes Werk:

volume:57 ; year:1992 ; number:1 ; pages:0

Links:

Volltext

DOI / URN:

10.1111/j.1365-2621.1992.tb05432.x

Katalog-ID:

NLEJ240441443

Nicht das Richtige dabei?

Schreiben Sie uns!