Nutritional and anti-nutritional components of four cowpea varieties under thermal treatments: Principal component analysis

Author:

Avanza M.,Acevedo B.,Chaves M.,Añón M.

Funder

Universidad Nacional del Nordeste

Agencia Nacional de Promoción Científica y Tecnológica

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Association of official analytical chemists;AOAC, Official methods of analysis,1990

2. Oligosaccharides, antinutritional factors and protein digestibility of dry beans as affected by processing;Barampama;Journal of Food Science,1994

3. Effect of cooking on content of amino-acids and antinutrients in the Chinese indigenous legume seed;Chi-Fai;Journal of the Science of Food and Agriculture,1997

4. InfoStat, versión 2008;Di Rienzo,2008

5. Evaluation of mineral availability in cowpea flour and in maize/cowpea extruded mixtures;Drago;Información Tecnológica,2007

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