Effect of soaking, dehulling and fermentation on the oligosaccharides and nutrient content of cowpeas (Vigna unguiculata)-Reference-Cited by-同舟云学术

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Effect of soaking, dehulling and fermentation on the oligosaccharides and nutrient content of cowpeas (Vigna unguiculata)

Published:1991-01 Issue:1 Volume:41 Page:43-53
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Akinyele I.O.,Akinlosotu A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference12 articles.

1. Official Methods of Analysis;Association of Official Analytical Chemists,1980

2. Methods of Vitamin Assay;Association of Vitamin Chemists,1966

3. Colorimetric Method for Determination of Sugars and Related Substances

4. Perceptions of mothers on medical problems associated with cowpea consumption;Hussain,1984

5. Colorimetric determination of phosphorus as molybdivanadiphosphoric acid;Kitson;Ind. and Eng. Chem.,1944

Cited by 32 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Improving the nutritional quality of pulses via germination;Food Reviews International;2022-04-24

2. Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends;International Journal of Food Science;2020-10-28

3. Natural Fermentation of Cowpea (Vigna unguiculata) Flour Improves the Nutritive Utilization of Indispensable Amino Acids and Phosphorus by Growing Rats;Nutrients;2020-07-23

4. Ricebean;Pulses;2020

5. Multi-response modeling of reaction-diffusion to explain alpha-galactoside behavior during the soaking-cooking process in cowpea;Food Chemistry;2018-03

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