Nutrient retention of dehulled cowpea (Vigna unguiculata) at varying temperatures and time in soaking water-Reference-Cited by-同舟云学术

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Nutrient retention of dehulled cowpea (Vigna unguiculata) at varying temperatures and time in soaking water

Published:1996-07 Issue:1 Volume:57 Page:87-89
ISSN:0960-8524
Container-title:Bioresource Technology
language:en
Short-container-title:Bioresource Technology

Author:

Aroba S.S.,Ajiwe V.I.E.,Ani I.A.,Awoleve O.A.

Publisher

Elsevier BV

Subject

Waste Management and Disposal,Renewable Energy, Sustainability and the Environment,General Medicine,Environmental Engineering,Bioengineering

Reference14 articles.

1. Effects of cooking on tannin content, trypsin inhibitor activity and in vitro digestibility of some legume seeds in Nigeria;Adewusi;Nig. Food J.,1991

2. Available lysine and reducing sugar content of some legume seeds and products as estimated by chemical methods;Adewusi;Nig. Food J.,1991

3. Oligosaccharides of 13 American cultivars of cowpeas (Vigna Sinensis);Akpapunam;J. Food Sci.,1979

4. Characteristics of moin-moin flour prepared from cowpea/maize blends;Akpapunam;Nig. Food J.,1985

5. Official Methods of Analysis;AOAC,1980

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