Protein Nutritional Quality of Traditional and Novel Cowpea Products Measured by In Vivo and In Vitro Methods

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|52|3|696-699

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.52, Iss.3, 1987-05, pp. : 696-699

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Traditional and novel foods from indigenous flours: Nutritional quality, glycemic response, and potential use in food industry

By  

STARCH / STAERKE, Vol. 68, Iss. 9-10, 2016-09 ,pp. : 999-1007

John Wiley & Sons Inc

Access to resources Recommend Favorite

Microscopic, Nutritional and Functional Properties of Cowpea Flours and Protein Concentrates During Storage

By  

JOURNAL OF FOOD SCIENCE, Vol. 52, Iss. 3, 1987-05 ,pp. : 700-706

John Wiley & Sons Inc

Access to resources Recommend Favorite

Nutritional quality of complementary food prepared from unmalted and malted maize fortified with cowpea using extrusion cooking

By  

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol. 80, Iss. 6, 2000-05 ,pp. : 646-650

John Wiley & Sons Inc

Access to resources Recommend Favorite

Improvement of the antioxidant and hypolipidaemic effects of cowpea flours (Vigna unguiculata) by fermentation: results of in vitro and in vivo experiments

By  

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol. 95, Iss. 6, 2015-04 ,pp. : 1207-1216

John Wiley & Sons Inc

Access to resources Recommend Favorite

Methods for Improving In Vitro and In Vivo Boar Sperm Fertility

By  

REPRODUCTION IN DOMESTIC ANIMALS (ELECTRONIC), Vol. 50, Iss. S2, 2015-07 ,pp. : 40-47

John Wiley & Sons Inc

Access to resources Recommend Favorite