Boiling influences the nutritional value of three seed cowpea (Vigna unguiculata) varieties using in vivo and in vitro methods
2019
Torres, Julieta | Peters, Michael | Montoya, Carlos A.
AGROVOC Keywords
Bibliographic information
Publisher
Elsevier
Language
English
License
Limited Access, Copyrighted; all rights reserved
Type
Journal Article; Journal Part
Source
Torres, Julieta; Peters, Michael & Montoya, Carlos A. (2019). Boiling influences the nutritional value of three seed cowpea (Vigna unguiculata) varieties using in vivo and in vitro methods. Food Chemistry, 297 (1): 12494.
Corporate Author
Federal Ministry for Economic Cooperation and Development, Germany
2024-10-31
2026-02-03
MODS
Data Provider
This bibliographic record has been provided by International Livestock Research Institute
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