Beschreibung
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.
Autorenporträt
Alimi John Praise is a Principal Research Scientist with Nigerian Stored Products Research Institute. He had B.Sc. an M.Sc. Food Processing and Storage Technology from the Federal University of Agriculture, Ogun State, Nigeria and a PhD (in view) Food Processing Technology in African Centre of Excellence - CEFTER, Benue State, Nigeria.
Herstellerkennzeichnung:
BoD - Books on Demand
In de Tarpen 42
22848 Norderstedt
DE
E-Mail: info@bod.de
