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

Author： Prinyawiwatkul W.   Beuchat L.R.   McWatters K.H.   Phillips R.D.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.57, Iss.3, 1996-11, pp. : 405-413

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