Physicochemical properties of flour produced from different cowpea (Vigna unguiculata) cultivars of Southern African origin
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DOI: 10.1007/s13197-019-03649-1
Abstract: The variability and magnitude of interactions for food components and physicochemical properties of flour produced from five cultivars of cowpea (Glenda, Vegetable Cowpea 2, Vegetable Cowpea 3, Makathini, Embu Buff) were analysed using chemometrical techniques,… read more here.
Keywords: flour produced; mineral elements; properties flour; physicochemical properties ... See more keywords