Effects of processing on the thiamin, riboflavin and protein contents of cowpeas (Vigna unguiculata (L) Walp). I. Soaking, cooking and wet milling processes
J. K. EDIJALAVolume:
15
Year:
1980
Language:
english
Pages:
9
DOI:
10.1111/j.1365-2621.1980.tb00960.x
File:
PDF, 432 KB
english, 1980