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- W2080954270 abstract "The course of gelatinisation was followed during the cooking of cowpeas. Dry cowpeas were only gelatinised to the extent of 60% after 5 h cooking but pre-soaking in tap water enabled gelatinisation to be completed in this time. Soaking in polyphosphate solutions and a “kawe” solution resulted in similar marked improvement in gelatinisation rate." @default.
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- W2080954270 date "1977-01-01" @default.
- W2080954270 modified "2023-09-25" @default.
- W2080954270 title "Gelatinisation of Starch in Cowpeas (Vigna unguiculata)" @default.
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- W2080954270 doi "https://doi.org/10.1002/star.19770290704" @default.
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