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Elsevier

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A study on degradation kinetics of ascorbic acid in amla ( Phyllanthus emblica L .) during cooking

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Thermal isomerisation of -N-oxalyl-L- , -diaminopropionic acid, the neurotoxin in Lathyrus sativus, during cooking

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Comparative digestibility and the inhibition of mammalian digestive enzymes from mature and immature cowpea (Vigna unguiculata (L.) Walp.) seeds

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Changes in fatty acid, simple sugar, and oligosaccharide content of cowpea (Vigna unguiculata) flour as a result of soaking, boiling, and fermentation with Rhizopus microsporus var. oligosporus

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