Chemical characterization of green grain before and after thermal processing in biofortified cowpea cultivars
Sign Up to like & getrecommendations! Published in 2017 at "Revista Ciencia Agronomica"
DOI: 10.5935/1806-6690.20170095
Abstract: The cowpea (Vigna unguiculata (L.) Walp.) is one of the most widely consumed legumes in the North and Northeast of Brazil, representing an important source of protein, energy, fibre and minerals, in addition to generating… read more here.
Keywords: green grain; thermal processing; protein; cowpea cultivars ... See more keywords