EFFECTS OF TRADITIONAL METHODS OF PROCESSING ON THE NUTRIENT CONTENT AND SOME ANTINUTRITIONAL FACTORS IN COWPEAS (VIGNA-UNGUICULATA)

被引：22

作者：

AKINYELE, IO

机构：

来源：

FOOD CHEMISTRY | 1989年 / 33卷 / 04期

关键词：

D O I：

10.1016/0308-8146(89)90039-3

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：291 / 299

页数：9

共 18 条

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