Determination of the Pasting and Functional Properties of Cowpea (Vigna unguiculata) and Soybean (Glycine max) Blends
G. F. Ogundele, B. F. Ojubanire & O. P. Bamidele · Current Journal of Applied Science and Technology · 2014
Aim: This study was carried out to check the pasting and functional properties of cowpea and soybean blends for culinary uses. Methods: The two legumes (cowpea and soybean) were combined in different percentage of 90% to 10% which serves as sample A and Sample B and C had 80% to...
Open access
Research Article
10.9734/BJAST/2015/11663