Enhancing the digestibility of cowpea (Vigna unguiculata) by traditional processing and fermentation

Published 2013 View Full Article

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Title
Enhancing the digestibility of cowpea (Vigna unguiculata) by traditional processing and fermentation
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 54, Issue 1, Pages 186-193
Publisher
Elsevier BV
Online
2013-04-20
DOI
10.1016/j.lwt.2013.04.010

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