Storage Stability of Deep-fried Cowpea Products (AKARA) Incorporated with Soy-flour and Aframomum danielli
Comfort Funmilayo Ajibola & Adekunle Filani · Current Journal of Applied Science and Technology · 2015
Aims: To investigate the effect of incorporating soy-flour and Aframomum danielli on quality characteristics and keeping qualities of deep-fried cowpea products (akara). Study Design: Two-way ANOVA. Place and Duration of Study: Department of Food Science and Technology, Federal U...
Open access
Research Article
10.9734/BJAST/2015/16478