Effect of addition of thermally modified cowpea protein on sensory acceptability and textural properties of wheat bread and sponge cake

Lydia Johanna Campbell, Stephen Robert Euston, Mohamed A. Ahmed

    Research output: Contribution to journal › Article › peer-review

    53 Citations (Scopus)

    Fingerprint

    Dive into the research topics of 'Effect of addition of thermally modified cowpea protein on sensory acceptability and textural properties of wheat bread and sponge cake'. Together they form a unique fingerprint.

    INIS

    Food Science