Stability of protein digestibility and composition of cowpea (Vigna unguiculata L. Walp.) during sealed storage at different temperatures-Reference-Cited by-同舟云学术

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Stability of protein digestibility and composition of cowpea (Vigna unguiculata L. Walp.) during sealed storage at different temperatures

Published:2007-06-28 Issue:3 Volume:23 Page:293-296
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

AKINYELE I. O.,ONIGBINDE A. O.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1988.tb00582.x/fullpdf

Reference15 articles.

1. Grain storage studies. X. The influence of aeration, time, and moisture content on fat acidity, non-reducing sugars, and mold flora of stored yellow corn;Bottomley;Cereal Chemistry,1952

2. Kinetics of protein quality loss in enriched pasta stored in a sine wave temperature condition;Chen;Journal of Food Science,1983

3. Changes in wheat flour damaged by mould during storage. Effect on lipid, lipoprotein, and protein;Daftary;Journal of Agriculture and Food Chemistry,1970

Cited by 4 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. Akara Ogbomoso: Microbiological Examination and Identification of Hazards and Critical Control Points;Food Science and Technology International;2010-09-21

2. The potential of cowpea as human food in Nigeria;Food Reviews International;1998-11

3. The potential of cowpea as human food in Nigeria;Technovation;1998-01

4. Digestibility of Processed Food Protein;Advances in Experimental Medicine and Biology;1991

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