Individualistic impact of unit operations of production, at household level, on some antinutritional factors in selected cowpea‐based food products
Author:
Affiliation:
1. Department of Food Science and Technology Federal University of Technology P.M.B. 704 Akure Ondo State Nigeria
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.306
Reference38 articles.
1. Effects of traditional methods of processing on the nutrient content and some antinutritional factors in cowpeas (Vigna unguiculata)
2. Reduction of Digestibility of Legume Proteins by Tannins
3. Protease inhibitors in processed plant foods;Burns R. A.;J. Food Prot.,1986
4. Nutritional ranking of 30 Brazilian genotypes of cowpeas including determination of antioxidant capacity and vitamins
5. Biological Significance of Polymorphism in Legume Protease Inhibitors from the Bowman-Birk Family
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2. Effects of Different Processing Methods on Pulses Phytochemicals: An Overview;Food Reviews International;2023-05-22
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