Physical and sensory characteristics of akara (fried cowpea paste) made from whole and decorticated cowpeas (Vigna unguiculata).

McWatters KH, Resurreccion AVA, Fletcher SM, Peisher AV, Andress EL.

DOI: 10.1006/fstl.1993.1032
Published: 1993-01-01
Container: Lebensm Wiss Technol
Publisher: Not recorded
Open access: no

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Cite this work

BibTeX

@article{allodium:10.1006/fstl.1993.1032,
  title = {Physical and sensory characteristics of akara (fried cowpea paste) made from whole and decorticated cowpeas (Vigna unguiculata).},
  author = {McWatters KH and  Resurreccion AVA and  Fletcher SM and  Peisher AV and  Andress EL.},
  year = {1993},
  journal = {Lebensm Wiss Technol},
  doi = {10.1006/fstl.1993.1032},
  url = {https://doi.org/10.1006/fstl.1993.1032}
}

RIS

TY  - JOUR
TI  - Physical and sensory characteristics of akara (fried cowpea paste) made from whole and decorticated cowpeas (Vigna unguiculata).
AU  - McWatters KH
AU  -  Resurreccion AVA
AU  -  Fletcher SM
AU  -  Peisher AV
AU  -  Andress EL.
PY  - 1993
JO  - Lebensm Wiss Technol
DO  - 10.1006/fstl.1993.1032
UR  - https://doi.org/10.1006/fstl.1993.1032
ER  -

APA

KH, M., AVA, R., SM, F., AV, P., & EL., A. (1993). Physical and sensory characteristics of akara (fried cowpea paste) made from whole and decorticated cowpeas (Vigna unguiculata).. Lebensm Wiss Technol. https://doi.org/10.1006/fstl.1993.1032

Source records

europe-pmc · retrieved 2026-09-25T08:10:13.829Z