Effect of soaking, cooking and crude α-galactosidase treatment on the oligosaccharide content of cowpea flours
Version of Record online: 19 SEP 2006
Copyright © 1993 John Wiley & Sons, Ltd
Journal of the Science of Food and Agriculture
Volume 61, Issue 3, pages 339–343, 1993
How to Cite
Somiari, R. I. and Balogh, E. (1993), Effect of soaking, cooking and crude α-galactosidase treatment on the oligosaccharide content of cowpea flours. J. Sci. Food Agric., 61: 339–343. doi: 10.1002/jsfa.2740610308
- Issue online: 19 SEP 2006
- Version of Record online: 19 SEP 2006
- Manuscript Accepted: 8 DEC 1992
- Manuscript Revised: 8 SEP 1992
- Manuscript Received: 19 MAR 1992
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