About: Application of response surface methodology for studying the influence of soaking, blanching and sodium hexametaphosphate salt concentration on some biochemical and physical characteristics of cowpeas (Vigna unguiculata) during canning

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About: Application of response surface methodology for studying the influence of soaking, blanching and sodium hexametaphosphate salt concentration on some biochemical and physical characteristics of cowpeas (Vigna unguiculata) during canning Goto Sponge NotDistinct Permalink

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research work

Attributes	Values
rdf:type	Item
description	wetenschappelijk artikel (nl) наукова стаття (uk) research work (en)
publication date	wds:Q108240796-2265440E-DF4A-444F-AD8D-34AD649F3BFD
publication date	2006-01-01 00:00:00Z (xsd:dateTime)
exact match	wds:Q108240796-047B02B3-21BF-4E9B-A87F-F9D39F612D7A
exact match	http://ugspace.ug.edu.gh/handle/123456789/28906
author name string	wds:Q108240796-1F22A38A-43B7-40D1-99C6-D509F492AAD7 wds:Q108240796-C039100D-4D4F-4329-8899-82E3A629C0D4
author name string	Afoakwa, E.O. Yenyi, S.E.
rdfs:label	Application of response surface methodology for studying the influence of soaking, blanching and sodium hexametaphosphate salt concentration on some biochemical and physical characteristics of cowpeas (Vigna unguiculata) during canning (en) Application of response surface methodology for studying the influence of soaking, blanching and sodium hexametaphosphate salt concentration on some biochemical and physical characteristics of cowpeas (Vigna unguiculata) during canning (nl)
skos:prefLabel	Application of response surface methodology for studying the influence of soaking, blanching and sodium hexametaphosphate salt concentration on some biochemical and physical characteristics of cowpeas (Vigna unguiculata) during canning (en) Application of response surface methodology for studying the influence of soaking, blanching and sodium hexametaphosphate salt concentration on some biochemical and physical characteristics of cowpeas (Vigna unguiculata) during canning (nl)
name	Application of response surface methodology for studying the influence of soaking, blanching and sodium hexametaphosphate salt concentration on some biochemical and physical characteristics of cowpeas (Vigna unguiculata) during canning (en) Application of response surface methodology for studying the influence of soaking, blanching and sodium hexametaphosphate salt concentration on some biochemical and physical characteristics of cowpeas (Vigna unguiculata) during canning (nl)
instance of	wds:Q108240796-13CBFF58-69AA-4155-9608-BC581D568AF2
instance of	scholarly article
main subject	wds:Q108240796-0854ABCC-8910-4C7C-B219-B4E9B28448C3 wds:Q108240796-154B6CBB-E20F-43FD-B3B2-454FFED55B23 wds:Q108240796-5293061E-900F-4C35-8257-4BE730BB8763 wds:Q108240796-A2ABA537-E235-472C-BE73-9D5B5E26EFB8
main subject	response surface methodology Vigna unguiculata Anti-nutritional Factors Cowpeas
published in	wds:Q108240796-6FBA3A4D-FAD5-43F7-82A2-87BBA36E7D06
published in	Journal of Food Engineering
University of Ghan...ions (UGSpace) ID	wds:Q108240796-AEB8679C-6DA9-4C8E-8751-6C8BFD0CB121
University of Ghan...ions (UGSpace) ID	28906
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q108240796

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