Functional characteristics of cowpea (Vigna unguiculata) flour and starch as affected by soaking, boiling, and fungal fermentation before milling
- 30 April 1997
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 58 (4), 361-372
- https://doi.org/10.1016/s0308-8146(96)00259-2
Abstract
No abstract availableKeywords
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