Influence of ultrasonication during soaking on water absorption and Softness characteristics in the cooking process of cowpea

Simple item page
dc.article.end-page11en
dc.article.start-page1en
dc.citation.doi10.1016/J.ULTSONCH.2024.107208en
dc.contributor.authorS Rostamiraden
dc.contributor.authorKG Duoduen
dc.contributor.authorJP Meyeren
dc.contributor.authorMohsen Sharifpuren
dc.date.accessioned2025-08-26T10:54:16Z
dc.facultyFACULTY OF ENGINEERING & THE BUILT ENVIRONMENTen
dc.identifier.citationWOSen
dc.identifier.issn1350-4177en
dc.identifier.urihttps://hdl.handle.net/10539/46078
dc.journal.titleInfluence of ultrasonication during soaking on water absorption and Softness characteristics in the cooking process of cowpeaen
dc.journal.volume112en
dc.titleInfluence of ultrasonication during soaking on water absorption and Softness characteristics in the cooking process of cowpeaen
dc.typeJournal Articleen

Files

Collections

Academic Wits Research Outputs (All submissions)