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

✍ Scribed by Karla A. Batista; Sandra H. Prudêncio; Kátia F. Fernandes

Book ID: 108827297
Publisher: John Wiley and Sons
Year: 2010
Tongue: English
Weight: 639 KB
Volume: 45
Category: Article
ISSN: 0950-5423
DOI: 10.1111/j.1365-2621.2010.02200.x

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