Ultrasonication of Sorghum and Cowpea Slurries: Influence on Technofunctional, Rheological, and Proximate Properties.

Nkosi T, Adeyanju AA, Adebo OA.

DOI: 10.1111/1750-3841.71310
Published: 2026-07-01
Container: J Food Sci
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.71310,
  title = {Ultrasonication of Sorghum and Cowpea Slurries: Influence on Technofunctional, Rheological, and Proximate Properties.},
  author = {Nkosi T and  Adeyanju AA and  Adebo OA.},
  year = {2026},
  journal = {J Food Sci},
  doi = {10.1111/1750-3841.71310},
  url = {https://doi.org/10.1111/1750-3841.71310}
}

RIS

TY  - JOUR
TI  - Ultrasonication of Sorghum and Cowpea Slurries: Influence on Technofunctional, Rheological, and Proximate Properties.
AU  - Nkosi T
AU  -  Adeyanju AA
AU  -  Adebo OA.
PY  - 2026
JO  - J Food Sci
DO  - 10.1111/1750-3841.71310
UR  - https://doi.org/10.1111/1750-3841.71310
ER  -

APA

T, N., AA, A., & OA., A. (2026). Ultrasonication of Sorghum and Cowpea Slurries: Influence on Technofunctional, Rheological, and Proximate Properties.. J Food Sci. https://doi.org/10.1111/1750-3841.71310

Source records

europe-pmc · retrieved 2026-09-25T21:56:11.171Z