This study was supported by the Bean/Cowpea Collaborative Research Support Program (CRSP), U.S. Agency for International Development (USAID) and by state and Hatch funds allocated to the Univ. of Georgia Agricultural Experiment Station-Griffin Campus. We appreciate the technical support of Richard Stinchcomb and support and guidance of Dr. Chyi-Shen Lin.
Effect of Milling Method (Wet and Dry) on the Functional Properties of Cowpea (Vigna unguiculata) Pastes and End Product (Akara) Quality
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 67, Issue 1, pages 48–52, January 2002
How to Cite
Kethireddipalli, P., Hung, Y.-C., Mcwatters, K.H. and Phillips, R.D. (2002), Effect of Milling Method (Wet and Dry) on the Functional Properties of Cowpea (Vigna unguiculata) Pastes and End Product (Akara) Quality. Journal of Food Science, 67: 48–52. doi: 10.1111/j.1365-2621.2002.tb11357.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20000711 Submitted 7/5/00, Accepted 3/26/2001, Received 7/11/01
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