Functional Properties of Cowpea (Vigna unguiculata) Flour As Affected by Soaking, Boiling, and Fungal Fermentation
Authors:
- 1 February 1997
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (2) , 480-486
Abstract
No abstract availableKeywords
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