{"product_id":"effect-of-cowpea-flour-inclusion-on-composite-dough-and-loaf-qualities-von-john-alimi-janet-alimi","title":"Effect of Cowpea Flour Inclusion on Composite Dough and Loaf Qualities","description":"\u003cp\u003eThis book provides pertinent technological information on the effect of substituting wheat flour with cowpea flour on the composite dough rheological properties; effect of cowpea flour inclusion on the fresh loaf qualities, keeping quality and consumer acceptability of composite wheat-cowpea bread. Scientists in Food Science and Technology, food industry, nutrition and related fields will find the information contained in this book very useful.\u003c\/p\u003e\u003cdiv class=\"aw-variant-hidden-subtitle-div\" id=\"aw-variant-subtitle-9786139450121\"\u003e\u003ch3\u003e\u003c\/h3\u003e\u003c\/div\u003e","brand":"Libri","offers":[{"title":"Softcover - 9786139450121","offer_id":39445925101661,"sku":"9786139450121","price":54.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/0622\/files\/c3bd7e0e-d1d8-4829-ad7a-52548fe9b7d8.jpg?v=1759121998","url":"https:\/\/shop.autorenwelt.de\/products\/effect-of-cowpea-flour-inclusion-on-composite-dough-and-loaf-qualities-von-john-alimi-janet-alimi","provider":"Autorenwelt Shop","version":"1.0","type":"link"}