α-Amylase inhibitors in cowpea (Vigna unguiculata): Effects...

Food Chemistry 1994 Vol. 51; Iss. 1

α-Amylase inhibitors in cowpea (Vigna unguiculata): Effects of soaking and cooking methods

A.R. Piergiovanni, C.Della Gatta
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Volume:
51
Year:
1994
Language:
english
Pages:
3
DOI:
10.1016/0308-8146(94)90051-5
File:
PDF, 300 KB
english, 1994
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