Modelling of the nutritional behaviour of cowpea seeds during soaking, germination and cooking process
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference43 articles.
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3. Impact of traditional processing on proximate composition, folate, mineral, phytate, and alpha-galacto-oligosaccharide contents of two West African cowpea (Vigna unguiculata L. Walp) based doughnuts;Akissoé;Journal of Food Composition and Analysis,2021
4. Changes in alpha-galactosidase activity and oligosaccharides during germination and incubation of cowpeas (Vigna unguiculata);Alani;Food Chemistry,1990
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Cited by 1 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. New insights into the rapid germination process of lentil and cowpea seeds: High thiamine and folate, and low α-galactoside content;Food Chemistry;2024-05
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