J.N. Nwosu
Department of Food Science and Technology, Federal University of Technology, Owerri, Nigeria
N.C. Onuegbu
Department of Food Science and Technology, Federal University of Technology, Owerri, Nigeria
N.O. Kabuo
Department of Food Science and Technology, Federal University of Technology, Owerri, Nigeria
M.O. Okeke
Department of Food Science and Technology, Federal University of Technology, Owerri, Nigeria
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How to cite this article
J.N. Nwosu, N.C. Onuegbu, N.O. Kabuo and M.O. Okeke, 2010. The Effect of Steeping with Chemicals (Alum and Trona) on the Proximate and Functional Properties of Pigeon Pea (Cajanus cajan) Flour. Pakistan Journal of Nutrition, 9: 762-768.
DOI: 10.3923/pjn.2010.762.768
URL: https://scialert.net/abstract/?doi=pjn.2010.762.768
DOI: 10.3923/pjn.2010.762.768
URL: https://scialert.net/abstract/?doi=pjn.2010.762.768