Changes in the biochemical and functional properties of the...

International Journal of Food Science & Technology 2010 Vol. 45; Iss. 4

Changes in the biochemical and functional properties of the extruded hard-to-cook cowpea (Vigna unguiculata L. Walp)

Karla A. Batista, Sandra H. Prudêncio, Kátia F. Fernandes
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Volume:
45
Year:
2010
Language:
english
Pages:
6
DOI:
10.1111/j.1365-2621.2010.02200.x
File:
PDF, 639 KB
english, 2010
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