Effects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil

Published 2014 View Full Article

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Title
Effects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil
Authors
Keywords
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Journal
Food & Nutrition Research
Volume 58, Issue 1, Pages 20694
Publisher
SNF Swedish Nutrition Foundation
Online
2014-02-11
DOI
10.3402/fnr.v58.20694
References
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