Techno-Functional Properties of Corn Flour with Cowpea (Vigna unguilata) Powders Obtained by Extrusion

Legumes are a good source of vegetal protein that improves diets worldwide. Cowpea has been used as fortification agents in some traditional corn foods in developing countries such as Colombia. The work aimed to evaluate the physicochemical properties of extruded mixtures of corn and cowpea flours t...

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Detalles Bibliográficos
Autores principales: Sotelo-Díaz, Luz Indira, Igual, Marta, Martínez-Monzó, Javier, García-Segovia, Purificación
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858261/
https://www.ncbi.nlm.nih.gov/pubmed/36673390
http://dx.doi.org/10.3390/foods12020298

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858261/
https://www.ncbi.nlm.nih.gov/pubmed/36673390
http://dx.doi.org/10.3390/foods12020298

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