Article · Journal · 2010

EFFECTS OF COWPEA FLOUR FRACTIONATION ON SENSORY QUALITIES AND ACCEPTABILITY OF KPEJIGAOU (A GRIDDLED COWPEA PASTE FOOD)

Journal of Food Quality

Citations: 4from other works
Field-weighted impact: 0.001.00 is the world average for its field and year
Among its field: 21st percentileby citations, against works of its field and year
Authors: 3from 1 institution

Authors

3 authors

Eric Oscar AmonsouFirst author
- University of Ghana (GH)
as printed: E. AMONSOU
Esther Sakyi‐Dawson
- University of Ghana (GH)
as printed: E. SAKYI‐DAWSON
Firibu Kwesi SaaliaSenior author
- University of Ghana (GH)
as printed: F. SAALIA