Effect of PH on Gelation Properties of Protein Flours and Isolate from Two Varieties (DAS &amp; BS) Of Nigerian Cultivated Solojo Cowpea (Vigna Unguiculata L. Walp)

,Henry O Chibudike

doi:10.24966/pscr-3743/100023

Effect of PH on Gelation Properties of Protein Flours and Isolate from Two Varieties (DAS & BS) Of Nigerian Cultivated Solojo Cowpea (Vigna Unguiculata L. Walp)

, Henry O Chibudike

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https://doi.org/10.24966/pscr-3743/100023

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Journal: Comparative study of M oleifera and M ovalifolia survival rates in Central Namibia	Publication Date: Dec 30, 2023
License type: cc-by

#Effect Of pH #Vigna Unguiculata + Show 4 more

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Effect of pH on Gelation Property of legume flours and isolate from the two varieties (DAS & BS) of Nigeria cultivated solojo cowpeas were investigated

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Effect of PH on Gelation Properties of Protein Flours and Isolate from Two Varieties (DAS & BS) Of Nigerian Cultivated Solojo Cowpea (Vigna Unguiculata L. Walp)

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Effect of PH on Gelation Properties of Protein Flours and Isolate from Two Varieties (DAS &amp; BS) Of Nigerian Cultivated Solojo Cowpea (Vigna Unguiculata L. Walp)

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Effect of PH on Gelation Properties of Protein Flours and Isolate from Two Varieties (DAS & BS) Of Nigerian Cultivated Solojo Cowpea (Vigna Unguiculata L. Walp)