Cowpea Composition, Processing, and Products
Author:
Publisher
Wiley
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/9781119776802.ch13
Reference158 articles.
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2. Some physicochemical and functional properties of cowpea ( Vigna unguiculata ) isoelectric protein isolate as a function of pH and salt concentration;Aluko R.E.;International Journal of Food Sciences and Nutrition,1997
3. The properties of trona and its effect on the cooking time of cowpeas;Ankrah E.K.;Journal of the Science of Food & Agriculture,1978
4. Studies on deep‐fat fried snacks from some cereals and legumes;Annapure U.S.;Journal of the Science of Food & Agriculture,1998
Cited by 2 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. Nutritional and pharmacological potentials of orphan legumes: Subfamily faboideae;Heliyon;2023-04
2. Evaluation and Multivariate Analysis of Cowpea [Vigna unguiculata (L.) Walp] Germplasm for Selected Nutrients—Mining for Nutri-Dense Accessions;Frontiers in Sustainable Food Systems;2022-05-19
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