Rheological study of cowpea puree ‘adowè’ and the influence of saliva on the puree viscosity

Research

Title	Rheological study of cowpea puree ‘adowè’ and the influence of saliva on the puree viscosity
Type	JournalPaper
Keywords	Cooking activation energy, cowpeas paste, dysphagia, swelling, textures, thixotropy
Year	2022
Journal	International Journal of Food Science & Technology
DOI
Researchers	Ekoue Teko ، Komla Ako ، Alireza Yousefi ، Claire D. Munialo ، Elolo Osseyi