Changes in alpha-galactosidase activity and oligosaccharides during germination and incubation of cowpeas (Vigna unguiculata)
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference24 articles.
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4. Conditions for the autolysis of alpha-galactosidase and phytic acid in California small white beans;Becker;J. Food Sci.,1974
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1. Properties and applications of α‐galactosidase in agricultural waste processing and secondary agricultural process industries;Journal of the Science of Food and Agriculture;2023-09-13
2. Modelling of the nutritional behaviour of cowpea seeds during soaking, germination and cooking process;Food Chemistry;2023-02
3. Multi-response modeling of reaction-diffusion to explain alpha-galactoside behavior during the soaking-cooking process in cowpea;Food Chemistry;2018-03
4. Changes in α–galactosidase activity and oligosaccharides during germination of soybean seeds;Can Tho University, Journal of Science;2018
5. Enhancing the digestibility of cowpea (Vigna unguiculata) by traditional processing and fermentation;LWT - Food Science and Technology;2013-11
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