Effect of variety on protein content, amino acid composition and trypsin inhibitor activity of cowpeas
- 1 January 1988
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 29 (1) , 65-78
- https://doi.org/10.1016/0308-8146(88)90077-5
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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