Effects of soaking time and freezing on the gel strength of Moi-Moi prepared from Cowpea grains

  • Ikechukwu Otuosorochi Amagwula Federal University of Technology, Owerri
    (NG)
  • Chijioke M. Osuji
  • Chinenyenwa Gloria Omeire
  • Umama Yezdani
  • Mohammad Gayoor Khan
  • Chinaza Godswill Awuchi

Abstract

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Author Biography

Ikechukwu Otuosorochi Amagwula, Federal University of Technology, Owerri

Nutrition Unit.

Nutrition Officer II

Published
2022-06-30
Section
Research Articles
Abstract viewed = 291 times