Thermal properties of cowpea flour: A st
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Henshaw, Folake O. ;McWatters, Kay H. ;Akingbala, John O. ;Chinnan, Manjeet S.
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Article
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2003
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John Wiley and Sons
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English
β 238 KB
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## Abstract The thermal properties of 12 varieties of cowpea flour were studied by differential scanning calorimetry (DSC). Flour samples were prepared to a paste of 60% moisture content and sealed in standard DSC pans. Samples were scanned at a heating rate of 5Β°C/min over a scan range of 40β130Β°C