The processing characteristics of Nigerian pigeon pea (Cajanus cajan L.)
This study sorts to improve the utilisation of pigeon pea as a ready-to-eat expanded snack food by investigating it’s processing characteristics under different environments. Existing literature suggests that pigeon peas, as reported for other legumes, could be difficult to cook due to their lack of...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
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2018
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| Online Access: | https://eprints.nottingham.ac.uk/49523/ |