Effect of household cooking methods on nutritional and anti nutritional factors in green cowpea (Vigna unguiculata) pods
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-010-0112-3.pdf
Reference21 articles.
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3. Akinyele IO (1989) Effect of traditional methods of processing on the nutrient content and some anti-nutritional factors in cowpea (Vigna unguiculata). Food Chem 32:291–299
4. Antunes PL, Sgarbieri VC (1980) Effect of heat treatment on the toxicity and nutritive value of the dry bean (Phaseolus vulgaris var. Rosinha G2) protein. J Agric Food Chem 28:935–938
5. AOAC (1990) Official methods of analysis, 15th edn. Association of Official Analytical Chemists, Washington DC
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