Effect of processing on some properties of cowpea (Vigna unguiculata), seed, protein, starch, flour and akara
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.3109/09637489809089411
Reference19 articles.
1. The Isolation and Characterization of the Major Polypeptides of the Seed Globulin of Cowpea (Vigna unguiculataL. Walp) and their Sequential Synthesis in Developing Seeds
2. DISC ELECTROPHORESIS - II METHOD AND APPLICATION TO HUMAN SERUM PROTEINS*
3. Legumin and vicilin, storage proteins of legume seeds
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