Effect of soaking, dehulling and fermentation on the oligosaccharides and nutrient content of cowpeas (Vigna unguiculata)
- 1 January 1991
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 41 (1) , 43-53
- https://doi.org/10.1016/0308-8146(91)90130-g
Abstract
No abstract availableKeywords
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