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Response surface methodology for studying the quality characteristics of cowpea (Vigna Unguiculata)-based tempeh
George Amponsah Annor
, Esther Sakyi-Dawson
, Firibu K. Saalia
, Samuel Sefa-Dedeh
, Emmanuel Ohene Afoakwa
, Kwaku Tano-Debrah
, Agnes Simpson Budu
Food Science and Nutrition
Research output
:
Contribution to journal
›
Review article
›
peer-review
14
Scopus citations
Overview
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Keyphrases
Quality Characteristics
100%
Cowpea
100%
Vigna Unguiculata
100%
Response Surface Methodology
100%
Tempeh
100%
Incubation Time
75%
Boiling Time
75%
Protein Content
50%
Protein Solubility
50%
Incubation Temperature
50%
Optimum Processing Conditions
50%
Regression Model
25%
Regression Coefficient
25%
Processing Conditions
25%
Total Color Difference
25%
Quadratic Effect
25%
Titratable Acidity
25%
Lack-of-fit Test
25%
Solubility-pH
25%
Food Science
Response Surface Methodology
100%
Tempeh
100%
Boiling
75%
Protein Content
50%
Protein Solubility
50%
Optimum Processing Conditions
50%
Total Color Difference
25%