Response surface methodology for optimisation of protein concentratepreparation from cowpea [Vigna unguiculata (L.) Walp]

Published 2008 View Full Article

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Title
Response surface methodology for optimisation of protein concentratepreparation from cowpea [Vigna unguiculata (L.) Walp]
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 110, Issue 3, Pages 735-741
Publisher
Elsevier BV
Online
2008-02-21
DOI
10.1016/j.foodchem.2008.02.040

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