Dry Heating of Cowpea Flour below Biopolymer Melting Temperatures Improves the Physical Properties of Bread Made from Climate-Resilient Crops

Improving the technological functionality of climate-resilient crops (CRCs) to promote their use in staple foods, such as bread, is relevant to addressing food and nutrition security in Africa. Dry heating of cowpea flour (CPF) was studied as a simple technology to modulate CPF physicochemical prope...

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Detalles Bibliográficos
Autores principales: Renzetti, Stefano, Heetesonne, Ine, Ngadze, Ruth T., Linnemann, Anita R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180669/
https://www.ncbi.nlm.nih.gov/pubmed/35681304
http://dx.doi.org/10.3390/foods11111554

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180669/
https://www.ncbi.nlm.nih.gov/pubmed/35681304
http://dx.doi.org/10.3390/foods11111554

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