Effect of Cowpea Flour Inclusion on Composite Dough and Loaf Qualities.

      Аннотация: This book provides pertinent technological information on the effect of substituting wheat flour with cowpea flour on the composite dough rheological properties; effect of cowpea flour inclusion on the fresh loaf qualities, keeping quality and consumer acceptability of composite wheat-cowpea bread. Scientists in Food Science and Technology, food industry, nutrition and related fields will find the information contained in this book very useful.

Ключевые слова: rheological properties, sensory properties, Functional properties