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VISCOELASTIC CHARACTERISTICS OF KPEJIGAOU: A GRIDDLED COWPEA FOOD · Peerford

Article · Journal · 2009

VISCOELASTIC CHARACTERISTICS OF KPEJIGAOU: A GRIDDLED COWPEA FOOD

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

Journal of Food Process Engineering

Closed access
International · 2 countries

Go to the publisher 10.1111/j.1745-4530.2008.00334.x

Citations: 3from other works
Field-weighted impact: 0.001.00 is the world average for its field and year
Among its field: 11th percentileby citations, against works of its field and year
Authors: 5from 2 institutions

Authors

5 authors across 2 institutions in 2 countries

Eric Oscar AmonsouFirst author
- University of Ghana (GH)
- Institut National des Recherches Agricoles du Bénin (BJ)
as printed: E.O. AMONSOU
Firibu Kwesi SaaliaCorresponding
- University of Ghana (GH)
as printed: F.K. SAALIA
Esther Sakyi‐Dawson
- University of Ghana (GH)
as printed: E. SAKYI‐DAWSON
Samuel Sefa‐Dedeh
- University of Ghana (GH)
as printed: S. SEFA‐DEDEH
Lawrence Abbey

Senior author

as printed: L.D. ABBEY

Funded by

United States Agency for International Development

Countries on it

Benin
Ghana

Fields

A work can sit in several, each with a score

Food composition and propertiesTopic
Natural Fiber Reinforced CompositesTopic
Bamboo properties and applicationsTopic