Changes in fatty acid, simple sugar, and oligosaccharide content of cowpea (Vigna unguiculata) flour as a result of soaking, boiling, and fermentation with Rhizopus microsporus var. oligosporus-Reference-Cited by-同舟云学术

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Changes in fatty acid, simple sugar, and oligosaccharide content of cowpea (Vigna unguiculata) flour as a result of soaking, boiling, and fermentation with Rhizopus microsporus var. oligosporus

Published:1996-11 Issue:3 Volume:57 Page:405-413
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Prinyawiwatkul W

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Cited by 28 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

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