Techno-Functional Properties of Corn Flour with Cowpea (Vigna unguilata) Powders Obtained by Extrusion

Article

Abstract: Legumes are a good source of vegetal protein that improves diets worldwide. Cowpea has been used as

Palabras claves:

Cowpea, EXTRUSIÓN, Physicochemical properties, Protein

Autores:

Igual M., Martínez‐monzó J., P. García-Segovia, Sotelo-Díaz L.I.

Fuentes:

scopus