Boiling influences the nutritional value of three seed cowpea (Vigna unguiculata) varieties using in vivo and in vitro methods
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| Main Authors: | , , |
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| Format: | Journal Article biblioteca |
| Language: | English |
| Published: |
Elsevier
2019-11
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| Subjects: | feed crops, cowpeas, caupi, rats, rata, vigna unguiculata, amino acids, aminoácidos, dietary fibres, fibra de la dieta, food science, analytical chemistry, |
| Online Access: | https://hdl.handle.net/10568/105696 https://doi.org/10.1016/j.foodchem.2019.06.007 |
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