BAKING PERFORMANCE AND CONSUMER ACCEPTABILITY OF RAW AND EXTRUDED COWPEA FLOUR BREADS

By K. Mcwatters, R. D. Phillips, S. L. Walker, S. Mccullough, Y. Mensa-Wilmot, F. K. Saalia, Y. Hung, S. P. Patterson. 2004

49 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/b65c9efc3cfd4f29a367168e0204cd20cc89e3fe

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1. R. Yamsaengsung
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Citations in the corpus

• The effects of chickpea on the functional properties of white and whole wheat bread (2010, background): “Comparing raw and extruded cowpea flour, 15% extruded flour demonstrated successful bread baking performance without compromising sensory quality (McWatters et al., 2004).”