Effects of cooking, germination and fermentation on the chemical composition of Nigerian Cowpea (Vigna unguiculata)
- 1 December 1985
- journal article
- research article
- Published by Springer Nature in Plant Foods for Human Nutrition
- Vol. 35 (4) , 353-358
- https://doi.org/10.1007/bf01091780
Abstract
No abstract availableKeywords
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