Effect of preparation practices and the cowpea cultivar Vigna unguiculata L.Walp on the quality and content of myo-inositol phosphate in akara (fried bean paste)-Reference-Cited by-同舟云学术

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Effect of preparation practices and the cowpea cultivar Vigna unguiculata L.Walp on the quality and content of myo-inositol phosphate in akara (fried bean paste)

Published:2014-06 Issue:2 Volume:34 Page:243-248
ISSN:1678-457X
Container-title:Food Science and Technology (Campinas)
language:en
Short-container-title:Food Sci. Technol (Campinas)

Author:

Rogério Walison Fabio,Greiner Ralf,Nunes Itaciara Larroza,Feitosa Sabrina,Furtunato Dalva Maria da Nóbrega,Almeida Deusdélia Teixeira de

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v34n2/04.pdf

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1. The use of cowpeas (Vigna unguiculata [L] Walp) in poultry diets: A review;Archiva Zootechnica;2024-06-01

2. Selected traditional legume products of South-Western Nigeria;Nutritional and Health Aspects of Food in Western Africa;2024

3. Valorization of Vigna radiata (l.) Wilczek. and Moringa oleifera to improve food recipes of 6-23-month-old children in northern Benin;Journal of Agriculture and Food Research;2023-09

4. Application of neural networks in predicting the qualitative characteristics of fruits;Food Science and Technology;2022

5. Small scale market survey on the preparation and physico-chemical characterstics of moin-moin: a traditional ready-to-eat cowpea food from Brazil;Food Science and Technology;2021-03-15

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