Dry Heating of Cowpea Flour below Biopolymer Melting Temperatures Improves the Physical Properties of Bread Made from Climate-Resilient Crops
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DOI: 10.3390/foods11111554
Abstract: Improving the technological functionality of climate-resilient crops (CRCs) to promote their use in staple foods, such as bread, is relevant to addressing food and nutrition security in Africa. Dry heating of cowpea flour (CPF) was… read more here.
Keywords: cowpea flour; dry heating; climate resilient; cpf ... See more keywords