Effects of cooking, germination and fermentation on the chemical composition of Nigerian cowpea (Vigna unguiculata)

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Bibliographic Details
Published in:Qualitas Plantarum Plant Foods for Human Nutrition 1985-12, Vol.35 (4), p.353-358
Main Authors: AKPAPUNAM, M. A, ACHINEWHU, S. C
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
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ISSN:0377-3205
1573-9104
DOI:10.1007/bf01091780