Effect of Addition of Thermally Modified Cowpea Protein on Sensory Acceptability and Textural Properties of Wheat Bread

Lydia Campbell, Stephen R. Euston, Mohamed A. Ahmed

Research output: Chapter in Book/Report/Conference proceeding › Chapter

Original language	English
Title of host publication	Flour and Breads and their Fortification in Health and Disease Prevention
Editors	Victor R. Preedy, Ronald Ross Watson
Publisher	Elsevier
Chapter	16
Pages	199-209
Edition	Second
ISBN (Print)	9780128146392
DOIs	https://doi.org/10.1016/B978-0-12-814639-2.00016-2
Publication status	Published - Mar 2019

Access to Document

Campbell, L., Euston, S. R., & Ahmed, M. A. (2019). Effect of Addition of Thermally Modified Cowpea Protein on Sensory Acceptability and Textural Properties of Wheat Bread. In V. R. Preedy, & R. R. Watson (Eds.), Flour and Breads and their Fortification in Health and Disease Prevention (Second ed., pp. 199-209). Elsevier. https://doi.org/10.1016/B978-0-12-814639-2.00016-2

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Effect of Addition of Thermally Modified Cowpea Protein on Sensory Acceptability and Textural Properties of Wheat Bread. / Campbell, Lydia; Euston, Stephen R.; Ahmed, Mohamed A.
Flour and Breads and their Fortification in Health and Disease Prevention. ed. / Victor R. Preedy; Ronald Ross Watson. Second. ed. Elsevier, 2019. p. 199-209.

Research output: Chapter in Book/Report/Conference proceeding › Chapter

TY - CHAP

T1 - Effect of Addition of Thermally Modified Cowpea Protein on Sensory Acceptability and Textural Properties of Wheat Bread

AU - Campbell, Lydia

AU - Euston, Stephen R.

AU - Ahmed, Mohamed A.

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BT - Flour and Breads and their Fortification in Health and Disease Prevention

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