The transitioning feature between uncooked and cooked cowpea seeds studied by the mechanical compression test

Publication date: Available online 6 October 2020Source: Journal of Food EngineeringAuthor(s): Teko Ekoué, Osseyi Elolo, Munialo D. Claire, Ako Komla

Source: Journal of Food Engineering - October 8, 2020 Category: Food Science Source Type: research