Artigo · Revista · 2010

Optimization of the Griddling Process of Kpejigaou (a Traditional Low Fat Nutritious Cowpea Food) Using Response Surface Methodology

Eric Oscar Amonsou, Esther Sakyi‐Dawson, Firibu Kwesi Saalia, Samuel Sefa‐Dedeh, Lord Abbey

Food Science and Technology International

• Acesso fechado

Ir para a editora10.1177/1082013210367017