Effect of Cowpea Flour Inclusion on Composite Dough and Loaf Qualities - Alimi, John;Alimi, Janet
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This book provides pertinent technological information on the effect of substituting wheat flour with cowpea flour on the composite dough rheological properties; effect of cowpea flour inclusion on the fresh loaf qualities, keeping quality and consumer acceptability of composite wheat-cowpea bread. Scientists in Food Science and Technology, food industry, nutrition and related fields will find the information contained in this book very useful.

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Produktbeschreibung
This book provides pertinent technological information on the effect of substituting wheat flour with cowpea flour on the composite dough rheological properties; effect of cowpea flour inclusion on the fresh loaf qualities, keeping quality and consumer acceptability of composite wheat-cowpea bread. Scientists in Food Science and Technology, food industry, nutrition and related fields will find the information contained in this book very useful.
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Autorenporträt
Alimi John Praise é um cientista investigador principal do Nigerian Stored Products Research Institute. Foi licenciado em Tecnologia de Processamento e Armazenamento de Alimentos pela Universidade Federal de Agricultura, Estado de Ogun, Nigéria e doutorado (em vista) Tecnologia de Processamento de Alimentos no Centro Africano de Excelência - CEFTER, Estado de Benue, Nigéria.