Composition and functional properties of raw and electron beam-irradiatedMucuna pruriensseeds
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2007.01617.x/fullpdf
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4. Variability in the physicochemical, nutritional and antinutritional attributes of six Mucuna species;Adebowale;Food Chemistry,2005
5. Composition and functional properties of raw and heat processed velvet bean (Mucuna pruriens (L.) DC. var utilis) flours;Ahenkora;International Journal of Food Science and Technology,1999
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