Effect of process method on the energy and protein content, antinutritional factors and in-vitro protein digestibility of cowpea milk (Vigna unguiculata)

Akinyele, I.O.

Effect of process method on the energy and protein content, antinutritional factors and in-vitro protein digestibility of cowpea milk (Vigna unguiculata)

1991

Akinyele, I.O. (Department of Human Nutrition, University of Ibadan, Ibadan (Nigeria))

AGROVOC Keywords

acide phytique acido fitico aliment pour nourrisson aroma azucares caupi cowpeas digestibilidad digestibility enzyme inhibitors flaveur flavour genre humain infant foods inhibidores de enzimas inhibiteur d'enzyme mankind phytic acid procesamiento processing sucres sugars traitement tripsina trypsin trypsine

Bibliographic information

Published in

Food Chemistry (United Kingdom)

Volume 42 Issue 2

Pagination

pp. 129-134

Other Subjects

Valor energetico/ contenido proteico; Alimentos para ninos; Genero humano; Digestibilite; Niebe; Energy value/ protein content; Valeur energetique/ teneur en proteines

Language

English

Note

10 ref.

In AGRIS since: 1995-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Department for Environment, Food and Rural Affairs

Discover this data provider's collection in AGRIS

Lookup at Google Scholar

If you notice any incorrect information relating to this record, please contact us at [email protected]

FAO AGRIS - International System for Agricultural Science and Technology

Share

Effect of process method on the energy and protein content, antinutritional factors and in-vitro protein digestibility of cowpea milk (Vigna unguiculata)

1991

AGROVOC Keywords

Bibliographic information