Thermal properties of cowpea flour: A study by differential scanning calorimetry

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 5°C/min over a scan range of 40–130°C. Samples exh...

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Bibliographic Details
Published in:	Die Nahrung Vol. 47; no. 3; pp. 161 - 165
Main Authors:	Henshaw, Folake O., McWatters, Kay H., Akingbala, John O., Chinnan, Manjeet S.
Format:	Journal Article
Language:	English
Published:	Weinheim WILEY-VCH Verlag GmbH 01-06-2003 WILEY‐VCH Verlag GmbH Wiley-VCH
Subjects:	Biological and medical sciences Calorimetry, Differential Scanning - methods Cowpea flour Differential scanning calorimetry Fabaceae - chemistry Fabaceae - ultrastructure Flour - analysis Food Handling - methods Food industries Food Technology Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Hot Temperature Protein Denaturation Starch - chemistry Temperature Thermal properties Time Factors Vegetable Proteins - chemistry Thermal properties Differential scanning calorimetry Cowpea Leguminous meal
Online Access:	Get full text
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