Changes in the biochemical and functional properties of the extruded hard-to-cook cowpea (Vigna unguiculata L. Walp)
Version of Record online: 23 MAR 2010
© 2010 The Authors. Journal compilation © 2010 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 45, Issue 4, pages 794–799, April 2010
How to Cite
Batista, K. A., Prudêncio, S. H. and Fernandes, K. F. (2010), Changes in the biochemical and functional properties of the extruded hard-to-cook cowpea (Vigna unguiculata L. Walp). International Journal of Food Science & Technology, 45: 794–799. doi: 10.1111/j.1365-2621.2010.02200.x
- Issue online: 23 MAR 2010
- Version of Record online: 23 MAR 2010
- (Received 29 September 2009; Accepted in revised form 20 January 2010)
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