Modelling of Hydration Characteristics of Five Varieties of Cowpea Grains
J. Isa, A. S. Oyerinde, K. A. Jimoh & A. O. Jegede · Asian Food Science Journal · 2019
Introduction: The hydration of grains is a process that consists of soaking them in water in order to increase their moisture content and this is a crucial step in industrialized processing and provides several beneficial effects on their physicochemical and nutritional qualities...
Open access
Research Article
10.9734/afsj/2019/v8i329991